Wednesday, September 15, 2010

String Beans and Shallots

String Beans with Shallots
(from Barefoot Contessa "Family Style")

1 pound French string beans (haricots verts), ends removed
Kosher salt
2 tablespoons unsalted butter
1 tablespoon good olive oil
3 large shallots, large-diced
1/2 teaspoon freshly ground black pepper

Blanch the string beans in a large pot of boiling salted water for 1 1/2 minutes.
Drain immediately and immerse in a bowl of ice water.
Heat the butter and oil in a very large saute pan (12-inch diameter) or large pot
and saute the shallots on medium heat for 5-10 minutes, tossing occasionally, until
lightly browned. Drain the string beans and add to the shallots with 1/2 teaspoon
salt and the pepper, tossing well. Heat only until the beans are hot.

(*Note: If using regular string beans, blanch for about 3 minutes, until they're

Thank you, Ronda!

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