Best 19 Sauteed Green Beans With Shallots Recipes

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Sauteed green beans with shallots is a classic side dish that is both delicious and easy to make. The combination of green beans, shallots, and butter creates a flavorful and aromatic dish that is perfect for any occasion. Whether you're looking for a quick and easy weeknight meal or a side dish for a special occasion, sauteed green beans with shallots is sure to please everyone at the table.

Let's cook with our recipes!

STRING BEANS WITH SHALLOTS



String Beans with Shallots image

Provided by Ina Garten

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 6

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

Steps:

  • Blanch the string beans in a large pot of boiling salted water for 1 1/2 minutes only. 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 to 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.
  • If you're using regular string beans, blanch them for about 3 minutes, until they're crisp-tender.

SAUTEED GREEN BEANS WITH SOY, SHALLOTS, GINGER, GARLIC AND CHILE



Sauteed Green Beans with Soy, Shallots, Ginger, Garlic and Chile image

Provided by Tyler Florence

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

2 scallions, for garnish
1 pound green beans
2 tablespoons peanut or sesame oil
1 small shallot, finely chopped
3 teaspoons minced garlic
2 teaspoons grated fresh ginger
1/2 medium red chile, like jalapeno, thinly sliced
2 tablespoons soy sauce

Steps:

  • Prepare the scallion garnish: Finely slice the scallions on an angle and drop them into a large bowl with ice and water - this will make the scallion threads curl up nicely so they look like ribbons. Set aside.
  • Wash green beans under cold running water. Cut off the root ends and discard. Bring a large pot of salted water to a boil over medium-high heat. Add the beans and blanch until bright green, about 2 minutes. Shock in ice water then drain in a colander.
  • Heat a large wok over high heat. Add the peanut oil, then add the shallots, garlic, ginger and chile. Stir the mixture around so it fries in the oil and gets fragrant, about 30 seconds. Add the green beans and toss a couple of times to coat everything evenly. Saute for a couple of minutes so the beans get a little caramelization. Add the soy sauce and cook for 1 to 2 more minutes; the beans should still be nice and crisp. Transfer to a large platter and garnish with drained scallion curls.

GARLICKY GREEN BEANS WITH SHALLOT



Garlicky Green Beans with Shallot image

Caramelized shallots and garlic with cheese. Yummy!

Provided by murphyjct

Categories     Side Dish     Vegetables     Green Beans

Time 30m

Yield 5

Number Of Ingredients 7

1 tablespoon butter
3 tablespoons olive oil
1 large shallot, chopped
8 cloves garlic, sliced
15 ounces fresh green beans, trimmed
salt and ground black pepper to taste
½ cup grated Parmesan cheese

Steps:

  • Melt butter with olive oil in a large skillet over medium heat. Cook shallot and garlic in the hot butter mixture, stirring frequently, until soft and slightly browned, 5 to 10 minutes.
  • Stir green beans with shallot mixture; season with salt and pepper. Cook and stir green beans until tender, about 12 minutes.
  • Remove skillet from heat and sprinkle Parmesan cheese over the green beans.

Nutrition Facts : Calories 168.7 calories, Carbohydrate 10 g, Cholesterol 13.1 mg, Fat 12.8 g, Fiber 3.1 g, Protein 5.3 g, SaturatedFat 4 g, Sodium 177.2 mg, Sugar 1.7 g

FRENCH GREEN BEANS AND SHALLOTS



French Green Beans and Shallots image

These are perfect green beans: simple flavors combined into an elegant dish that goes with almost anything. Mr. Pepin suggests a roast chicken, but they would pair equally well with a celebratory roast.

Provided by Jacques Pepin

Categories     easy, quick, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

4 cups water
1 pound very small, firm green beans, cleaned
3 tablespoons butter
3 tablespoons peeled and chopped shallots
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1 teaspoon lemon juice

Steps:

  • Bring the water to a boil. Add the beans and cover the pot. Continue cooking the beans, covered, for 3 to 5 minutes until tender but firm. Drain and rinse under cold water.
  • At serving time, heat the butter in a skillet, add the shallots and saute for about 1 minute, until the shallots start to brown.
  • Add the beans, salt and pepper, and saute briefly. Sprinkle with lemon juice and serve with the chicken.

Nutrition Facts : @context http, Calories 118, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 9 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 164 milligrams, Sugar 4 grams, TransFat 0 grams

ROASTED GREEN BEANS AND SHALLOTS



Roasted Green Beans and Shallots image

Wholesome roasted alternative to the classic green bean casserole.

Provided by Autumnswirl

Categories     Side Dish     Vegetables     Green Beans

Time 25m

Yield 6

Number Of Ingredients 7

1 ½ pounds fresh green beans, trimmed
6 shallots, peeled and thinly sliced
5 large cloves garlic, thinly sliced
¼ cup sliced almonds
2 tablespoons olive oil, or more as needed
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Place green beans in a large bowl. Mix in shallots, garlic, and almonds. Drizzle olive oil over the top; sprinkle salt and pepper evenly on top. Toss until everything is evenly coated with oil. Spread in a single layer on the prepared baking sheet.
  • Roast in the preheated oven until beans are slightly shriveled and shallots are lightly browned, 10 to 15 minutes.

Nutrition Facts : Calories 141.3 calories, Carbohydrate 18.7 g, Fat 6.7 g, Fiber 4.7 g, Protein 4.4 g, SaturatedFat 0.8 g, Sodium 333.7 mg, Sugar 3.3 g

SAUTéED GREEN BEANS AND SHALLOTS



Sautéed Green Beans and Shallots image

Crumbled blue cheese and bacon give this green bean side an elegant taste without any fuss.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 4

Number Of Ingredients 7

1 lb fresh green beans, trimmed
4 slices bacon
2 shallots, sliced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper (cayenne)
1/3 cup crumbled blue cheese

Steps:

  • In large saucepan, heat 2 quarts (8 cups) water to boiling. Add green beans. Cover; cook about 5 minutes or until crisp-tender. Remove green beans from boiling water; immediately plunge into ice water until cold. Drain.
  • Meanwhile, in 12-inch skillet, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 1 tablespoon bacon drippings in skillet.
  • Cook shallots in reserved bacon drippings over medium heat, stirring occasionally, until tender. Add green beans, salt, black pepper and red pepper; cook 2 to 3 minutes, stirring frequently, until thoroughly heated.
  • Spoon bean mixture into serving dish. Sprinkle with cheese and crumbled bacon.

Nutrition Facts : Calories 110, Carbohydrate 11 g, Fiber 3 g, Protein 7 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 400 mg

GREEN BEANS WITH SHALLOTS



Green Beans with Shallots image

A package of frozen green beans makes these "dill-icious" green beans a fast and tasty accompaniment to almost any main course. -Linda Rabbit, Charles City, Iowa

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 7

1 package (12 ounces) frozen whole green beans
1-3/4 cups sliced fresh mushrooms
2 shallots, chopped
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon dill weed
1/2 teaspoon pepper

Steps:

  • Cook green beans according to package directions., Meanwhile, in a large skillet, saute mushrooms and shallots in oil until tender. Remove from the heat. Add the green beans, salt, dill and pepper; toss to coat.

Nutrition Facts : Calories 83 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 299mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

SAUTéED GREEN BEANS WITH SMOKY SHALLOTS



Sautéed Green Beans with Smoky Shallots image

Tender green beans topped with smoky sauteed shallots instead of bacon. This vegetarian (and vegan!) side is a welcome addition to the holiday table.

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 7

2 pounds fresh green beans (ends trimmed)
1/4 cup + 2 teaspoons coconut oil* (divided (can also use vegetable oil or canola oil))
2 pounds shallots (peeled and sliced thin)
1 teaspoon smoked paprika
1/2 teaspoon kosher salt + more to taste
1/4 teaspoon freshly ground black pepper + more to taste
1/4 teaspoon red pepper flakes

Steps:

  • Bring a large pot of water to a boil. Add green beans and cook for one minute. Lift the beans out of the water and plunge them into a bowl of ice water to cool and stop the cooking. Drain and set aside.
  • Set a large saute pan over medium-high heat. Add coconut oil. When melted and shimmering-hot, add shallots. Cook, stirring occasionally, until tender and starting to turn golden, about 10 minutes. Add the smoked paprika, salt, and pepper. Stir and cook until the shallots are well-browned, 2-4 additional minutes. Transfer to a paper-towel-lined baking sheet to drain the excess oil. Set aside.
  • Allow the saute pan to cool enough so you can wipe out the excess oil. Return to the stove over medium heat. Add 2 teaspoons coconut oil. When hot, add the blanched green beans, red pepper flakes, and a pinch of salt and pepper. Cook, stirring occasionally, until heated through, 1-2 minutes. Taste and add additional salt and pepper if desired. Transfer to a platter and top with smoky shallots. Serve.

SAUTEED GREEN BEANS TWO WAYS



Sauteed Green Beans Two Ways image

Depending on which roast you're making, the green beans can be sauteed with garlic and shallots to serve with the crown roast of pork or with chili garlic paste to go with the pomegranate-glazed goose.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 10

2 tablespoons coarse salt
3 pounds green beans, ends trimmed
3 tablespoons extra-virgin olive oil
3 shallots, finely chopped (1/2 cup)
4 garlic cloves, minced (2 tablespoons)
Coarse salt, to taste
3 tablespoons extra-virgin olive oil
4 1/2 teaspoons chili bean paste or chili garlic paste
1 1/2 teaspoons granulated sugar
Coarse salt, to taste

Steps:

  • Fill a large bowl with ice water, and set aside. Bring a large pot of water to a boil, and add salt. Add half the beans, return to a boil, and cook until bright green and just tender, 3 to 4 minutes. Using a slotted spoon, plunge beans into ice water to stop the cooking. Transfer to paper towels to drain. Repeat with remaining green beans. (Blanched green beans can be refrigerated in an airtight container for up to 2 days.)
  • For shallot-garlic green beans: Heat oil in a large saute pan over medium heat. Add shallots and garlic, and cook, stirring frequently, until soft and caramelized, 8 to 10 minutes. Add green beans, raise heat to medium-high, and cook until heated through and beginning to brown in places, 3 to 4 minutes. Season with salt. Serve immediately.
  • For Asian-style green beans: Heat oil in a large saute pan over medium heat. Add green beans, and cook until heated through, about 2 minutes. Add chili paste and sugar, and stir until well coated. Season with salt. Serve immediately.

SHALLOT SAUTEED GREEN BEANS



Shallot Sauteed Green Beans image

Sautéing the green beans with shallots after blanching make this dish a delicious alternative to just steaming or boiling. Toss in some cooked, crumbled bacon or sauteed mushrooms to add your own flair. Great with mashed potatoes and fried chicken, or add some sesame oil and pair with steamed rice.

Provided by Waylando

Categories     Lunch/Snacks

Time 30m

Yield 1 pound, 4 serving(s)

Number Of Ingredients 5

1 lb green beans, rinsed with stems trimmed off
2 shallots, peeled and thinly sliced
2 tablespoons butter
2 tablespoons olive oil
salt and pepper

Steps:

  • Bring 6-7 quarts of water to a boil in a large, deep pot. When at a rolling boil, add two pinches of salt.
  • Carefully add the washed and trimmed green beans.
  • Stir gently for 30-45 seconds, or until the beans turn a bright green color. The ideas is not only to blanch them, but to partially cook them.
  • After 30-45 seconds have passed, drain beans into colander. Toss beans to remove any excess water and leave to drain.
  • Melt butter over low heat. When foaming subsides, add olive oil. Add the shallots in handfuls, separating the layers while sprinkling into the pan.
  • Allow the shallot to cook over medium heat until it becomes slightly translucent.
  • Add beans, boost heat to medium high. Toss the beans with the butter and oil until all are coated.
  • Continue to toss the beans every few minutes, or until they are cooked through and a little browned. Add salt and pepper to taste.

SAUTEED GREEN BEANS WITH SHALLOTS



Sauteed Green Beans With Shallots image

This is great to make at Thanksgiving...it tastes as good at room temperature as it does when it is hot, so you can move it off the stove to make room for more cooking! It's also quick to make, so its perfect for weeknight dinners. From Southern Living, but altered to my tastes.

Provided by breezermom

Categories     Vegetable

Time 18m

Yield 4 serving(s)

Number Of Ingredients 8

1 (12 ounce) package frozen green beans, steam-in-bag type
2 shallots, sliced
1 garlic clove, minced (optional)
1 1/2 tablespoons butter
1 teaspoon balsamic vinegar
1/2 cup grape tomatoes, halved
salt
pepper

Steps:

  • Prepare the green beans according to the package instructions.
  • Melt the butter in a skillet. Saute the shallots over medium to medium high heat, depending on your preference of crispness. (I like them crisp). Add minced garlic if you are using it. (Add when shallots are almost to your desired level of doneness).
  • Stir in balsamic vinegar and grape tomatoes. Sprinkle with salt and pepper to taste. Saute 2 more minutes.

Nutrition Facts : Calories 75.7, Fat 4.5, SaturatedFat 2.8, Cholesterol 11.4, Sodium 38.6, Carbohydrate 8.6, Fiber 3.1, Sugar 1.2, Protein 2

GREEN BEANS WITH SHALLOTS



Green Beans with Shallots image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 5

1/2 teaspoon kosher salt, plus more for the cooking water
1 pound fresh green beans
1 large shallot
1 to 2 tablespoons extra-virgin olive oil
Freshly ground black pepper

Steps:

  • Bring a medium pot of cold water to a boil over high heat and salt it generously. Trim the stem end off the green beans. Peel and finely chop the shallot.
  • Drop the green beans into the boiling water and cook, uncovered, until crisp-tender, about 4 minutes. Drain in a colander set in the sink and rinse with very cold water until cool. Drain well and pat dry with paper towels. (The vegetables can be prepared up to this point, up to 4 hours ahead.)
  • Heat the olive oil in a large skillet over medium heat. Add the shallot and cook, stirring occasionally, until the shallot is just golden, about 2 minutes. Add the green beans, increase the heat to high, and cook, stirring occasionally, until the beans are heated through, about 4 minutes. Season with the 1/2 teaspoon salt and some pepper and serve immediately.

SAUTEED GREEN BEANS WITH SHALLOTS, ROSEMARY AND HAZELNUTS



Sauteed Green Beans With Shallots, Rosemary and Hazelnuts image

Make and share this Sauteed Green Beans With Shallots, Rosemary and Hazelnuts recipe from Food.com.

Provided by lazyme

Categories     Vegetable

Time 20m

Yield 10 serving(s)

Number Of Ingredients 5

2 lbs green beans, Trimmed
1/4 cup butter
2/3 cup shallot, Chopped
1 teaspoon rosemary
1/2 cup hazelnuts, toasted, husked, chopped

Steps:

  • Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes.
  • Drain.
  • Rinse green beans with cold water; drain well.
  • Pat dry with paper towels. (Can be prepared 1 day ahead. Cover and refrigerate).
  • Melt butter in heavy large skillet over medium-high heat.
  • Add shallots and rosemary and saute until shallots are tender, about 5 minutes.
  • Season to taste with salt and pepper.
  • Add chopped hazelnuts and toss.
  • Transfer green beans to bowl and serve.

Nutrition Facts : Calories 119, Fat 8.9, SaturatedFat 3.3, Cholesterol 12.2, Sodium 47.3, Carbohydrate 9.3, Fiber 3.1, Sugar 3.2, Protein 3

GREEN BEANS WITH SHALLOT DRESSING



Green Beans With Shallot Dressing image

With this delicious dressing, green beans are totally yummers! My kids had two servings each last night!

Provided by Jen Wolpert

Categories     Side Dish     Vegetables     Green Beans

Time 30m

Yield 4

Number Of Ingredients 7

1 slice bacon
½ pound thin French green beans (haricots verts)
3 tablespoons extra-virgin olive oil
2 teaspoons Dijon-style mustard
2 teaspoons white wine vinegar
1 teaspoon bacon drippings
1 tablespoon minced shallot

Steps:

  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slice on a paper towel-lined plate. Let cool and crumble bacon. Reserve 1 teaspoon of bacon drippings.
  • Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the green beans, recover, and steam until just tender, 3 minutes.
  • Whisk together olive oil, Dijon-style mustard, vinegar, bacon drippings, and shallot in a bowl. Toss hot, steamed green beans in a bowl with the dressing and crumbled bacon, and serve.

Nutrition Facts : Calories 130.3 calories, Carbohydrate 2.7 g, Cholesterol 3.7 mg, Fat 12.4 g, Fiber 1.9 g, Protein 1.5 g, SaturatedFat 2.2 g, Sodium 300.3 mg, Sugar 0.1 g

THANKSGIVING SIDES: GREEN BEANS WITH SAUTéED SHALLOTS



Thanksgiving Sides: Green Beans with Sautéed Shallots image

Provided by Marilena Leavitt

Categories     Side Dish

Yield 4

Number Of Ingredients 8

1 lb. fresh, French green beans (haricots verts)
---- --- salt for blanching
2 TBSP. unsalted butter
1 TBSP. olive oil
3 large shallots, large-diced or sliced
2 oz. pancetta, diced into ¼" cubes (optional)
½ tsp. salt
¼ tsp. freshly ground black pepper

Steps:

  • Blanch the French string beans in a large pot of boiling salted water for 2 minutes only. Drain immediately and immerse the beans in a bowl of ice water. This will stop the cooking and set the color. Remove from the water and drain.
  • Heat the butter and oil in a large, 12" skillet and sauté the shallots and the pancetta (if using) over medium heat for 8-10 minutes, tossing occasionally, until lightly browned.
  • Drain the string beans and add to the shallots with the salt and the pepper, tossing well. Cook for a few more minutes to a desired doneness. Taste and adjust the seasoning and serve.

GREEN BEANS AND GREENS WITH FRIED SHALLOTS



Green Beans and Greens With Fried Shallots image

These delightfully al dente green beans are a quick-cooking nod to the green bean casserole. There is no cream of mushroom soup, but there are fried shallots. Torn leafy greens, briefly sautéed with a bit of butter and a few melted anchovies (which can be omitted for vegetarians), are added to the beans to wilt at the last minute for a very green-on-green side. Depending on what else you're serving, this could almost count as a salad. Be sure to finish with plenty of acid and flaky salt.

Provided by Alison Roman

Categories     dinner, vegetables, side dish

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 9

1/2 cup olive oil
3 large shallots, thinly sliced
Kosher salt and freshly ground black pepper
2 pounds green beans, trimmed
4 tablespoons unsalted butter
4 anchovy fillets
1 large bunch kale or Swiss chard, thick stems removed, leaves torn into bite-size pieces
2 tablespoons apple cider, white wine vinegar or fresh lemon juice, plus more for seasoning
Flaky sea salt

Steps:

  • Heat oil and shallots in a large skillet over medium heat. Cook, swirling the skillet occasionally, until shallots are lightly browned and starting to crisp, 5 to 6 minutes. Using a slotted spoon, transfer shallots to a paper towel; season with salt and pepper.
  • Transfer half of the oil from the pan to a small bowl. Return the skillet to medium-high heat, and add green beans. Season with salt and pepper and cook, without tossing, until lightly charred and blistered on one side, 3 to 4 minutes. Give them a toss, and cook, another 3 to 4 minutes, until just tender and cooked through.
  • Add butter and anchovies, and season with salt and pepper. Add kale, and toss to coat until greens are wilted and tender and butter is melted, 2 to 3 minutes. Remove from heat, and add vinegar, tossing to coat. Season with salt, pepper and more vinegar, if needed.
  • Transfer to a large bowl or platter and drizzle with reserved shallot oil. Scatter with fried shallots and flaky salt, and serve.

GREEN BEANS WITH SAUTEED SHALLOTS, MUSHROOMS AND GARLIC



Green Beans With Sauteed Shallots, Mushrooms and Garlic image

I have been fixing my Green beans this way for about a year now and I just love it!! You can also cook asparagus the same way!!!

Provided by The Motherchef

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb green beans
1 tablespoon minced garlic
1 shallot
8 ounces sliced mushrooms
2 tablespoons olive oil
2 tablespoons butter

Steps:

  • Wash and cut end of green beans. Bring to boil a pot of water and salt it as this is the only time to really flavor the green beans -- Boil them for about 8-10 minutes then drain water.
  • In a separate pan -- put olive oil and butter -- medium heat as not to burn. Pour green beans, shallot- sliced thinly, pre-sliced mushrooms and garlic and sautee for about 5 minutes! You can add more garlic if you want!
  • Make sure green beans are still firm.not to mushy. Add some more seasonings to taste after you are finishing the sautee as this will bring out the water from the mushrooms and the sweetness of the shallot !
  • Enjoy!

GREEN BEANS WITH ALMONDS AND CARAMELIZED SHALLOTS



Green Beans with Almonds and Caramelized Shallots image

Savory and sweet. Everyone who tries this side dish absolutely loves it.

Provided by Jen

Categories     Side Dish     Vegetables     Green Beans

Time 45m

Yield 6

Number Of Ingredients 7

¼ cup blanched slivered almonds
3 tablespoons butter
5 small shallots, thinly sliced
1 red bell pepper, chopped
2 tablespoons white sugar
salt and pepper to taste
1 ½ pounds fresh green beans, trimmed and snapped

Steps:

  • Place the slivered almonds in a dry skillet over low heat, and cook and stir constantly until the almonds are lightly toasted, 3 to 5 minutes. Watch carefully, because they burn easily. Remove the almonds and set aside.
  • Heat butter in a skillet over medium-low heat, and cook and stir the shallots and red bell pepper until softened, about 8 minutes. Sprinkle the shallot mixture with sugar, salt, and pepper, and reduce heat to low. Cover, and cook slowly, stirring occasionally, until the sugar dissolves and the shallots caramelize, 5 to 8 minutes.
  • Place a steamer insert into a saucepan, fill with water to just below the bottom of the steamer, and bring the water to a boil. Add the green beans, cover, and steam until just tender enough to pierce with a fork, 7 to 8 minutes. Drain the green beans, place them into the skillet with the shallot mixture, mix well, and gently stir in the toasted almonds.

Nutrition Facts : Calories 147.7 calories, Carbohydrate 17.1 g, Cholesterol 15.3 mg, Fat 8.3 g, Fiber 4.8 g, Protein 3.7 g, SaturatedFat 3.8 g, Sodium 51 mg, Sugar 7.3 g

SANDY D'AMATO'S SAUTEED GREEN BEANS WITH SHALLOTS AND NUTMEG



Sandy D'amato's Sauteed Green Beans With Shallots and Nutmeg image

Found this in the local paper as one of the best recipes of 2007. Wanted to save to try when I get shallots from my CSA this summer. Prep time is an estimate.

Provided by WI Cheesehead

Categories     Vegetable

Time 35m

Yield 4 side-dish servings

Number Of Ingredients 7

1 lb fresh green beans
2 shallots, peeled and cut in fine brunoise (about 2 oz)
3 tablespoons butter
2 tablespoons water
kosher salt, to taste
fresh ground pepper, to taste
grated nutmeg, to taste

Steps:

  • Remove stem ends from beans, put beans in a bowl and cover with water. Set aside until water comes to room temperature.
  • Drain beans, then cook in a gallon of boiling salted water until done, 3 to 5 minutes depending on thickness. Beans are done when they still have a slight raw flavor but are crisp and bright green.
  • As soon as beans are done, remove from pot and shock in ice water. Drain, and if desired, refrigerate until ready to use.
  • To prepare: Place beans and remaining ingredients in a large saute pan and place over medium-high heat.
  • Saute, stirring occasionally, until water is evaporated and butter coats beans and cooks shallots, about 2 minutes.
  • Continue sauteing 1 to 2 minutes (possibly longer if beans are cold from the refrigerator) or until beans are heated through. Adjust seasoning to taste ans serve.

Tips:

  • Choose fresh, young green beans. Look for beans that are bright green in color and have no blemishes. Avoid beans that are limp or have brown spots.
  • Trim the green beans. Remove the ends of the beans and any tough strings. You can use a sharp knife or a kitchen shears.
  • Blanch the green beans. This will help to preserve their color and crispness. To blanch the beans, bring a large pot of salted water to a boil. Add the beans and cook for 2-3 minutes, or until they are bright green and tender. Drain the beans and immediately transfer them to a bowl of ice water to stop the cooking process.
  • Sauté the shallots. Heat a large skillet over medium heat. Add the shallots and cook, stirring frequently, until they are softened and translucent, about 5 minutes.
  • Add the green beans and cook. Add the green beans to the skillet with the shallots and cook, stirring frequently, until they are heated through, about 5 minutes.
  • Season to taste. Add salt, pepper, and any other desired seasonings to taste.
  • Serve immediately. Sautéed green beans are best served immediately, while they are still hot and crisp.

Conclusion:

Sautéed green beans with shallots is a quick and easy side dish that is perfect for any occasion. The beans are crisp and tender, the shallots add a mild onion flavor, and the seasonings bring it all together. This dish is a great way to get your daily dose of vegetables, and it is also a delicious and satisfying snack.

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