Green Beans with Shallots

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As of this summer, my kids love green beans.  And if they love a vegetable, we eat it a lot!  I usually do a quick sauté of green beans with some olive oil and garlic, but I saw this Ina Garten recipe using shallots and decided to get a little fancy and try it out.  It was delicious!  We found ourselves scooping up the shallots and eating them even without the green beans, since they were so tasty.  I modified her recipe a bit to use just one pan instead of two (who wants to dirty two pans for a side dish??), and it's so easy it comes together in a flash.  I love that the green beans still have a nice crunch to them and don't get soggy or chewy.  Give them a try!  They make a great accompaniment to just about anything.


Green Beans with Shallots
If using French green beans (they are very thin), cooking time will be shorter, see recipe.

1 lb. green beans (French or regular), washed and ends removed
1 c. water
2 T. butter
2 large shallots, large-diced
salt and pepper, to taste

Fill a large bowl with ice water and set aside.

In a large sauté pan (or fry pan, or skillet, whatever you have that has a lid), bring 1 c. water to a boil.  Add green beans and cook for 2 minutes if using French green beans, 4 minutes if using other green beans.

Drain beans and place them in the ice water.  Pour our any remaining water and place the pan back on the stove.

Over medium-high heat, heat butter until melted.  Add shallots and cook until lightly browned, about 5-10 minutes.  Remove beans from ice water and add to the shallots, stirring until hot.  Season with salt and pepper to taste.

Source: Adapted from Ina Garten's "Barefoot Contessa Family Style"