Green Beans are another family favorite … even our “picky eater” will eat these. This is a modified recipe of Barefoot Contessa.
Green Beans with Shallots
1 pound French Green Beans (also known as haricots verts)
2 Tbs. Olive Oil (The BC’s recipe calls for 2 Tbs butter and 1 Tbs Olive Oil)
2-3 Large Shallots, diced
Salt and Pepper to taste
1. Blanch the green beans in a large pot of boiling water for 2 minutes. Drain the beans immediately and immerse in a bowl of ice water. Once the beans are cold, drain the beans. Lay out the beans on clean dishtowels to absorb water.
2. Heat the olive oil in a large saute pan (12-inch). Saute the shallots on medium heat until lightly browned (tossing occasionally for 5 – 10 minutes).
3. Add the dried beans to the shallots. Toss with salt and pepper. Heat only until the beans are hot, tossing often to make sure beans don’t burn.
Note: If you can’t find French beans, you may use regular string beans. Blanch the beans for 3 minutes instead of 2.