French Green Beans with Shallots

My Thanksgiving secret is to make as many dishes ahead of time as possible. This recipe is high on the list since I’d rather enjoy my guests than slave over the stove in the middle of a party. Because it’s so easy, I also like to make this when green beans are in season for a quick weeknight side dish.

  • 1 pound French green beans, trimmed
  • Kosher salt
  • 2 large shallots, chopped
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • Fine sea salt
  • Black pepper
  • Prepare an ice bath by filling a large bowl with ice and cold water. Set aside.
  • Bring a large pot of generously salted water to a boil. Cook beans until bright green and crisp tender, about 2 minutes. Drain and immediately plunge into ice bath to stop the cooking. Allow to chill completely, then drain and pat dry.
  • Make ahead: Beans can be prepared until this point up to a day ahead. Wrap in paper towels and seal in a zip top bag.
  • Heat oil and butter in a large skillet over medium heat. Cook shallots until softened and beginning to brown, about 3 minutes. Add the green beans to the skillet and continue cooking until beans are heated through, another 5 minutes. Season with sea salt and black pepper. Serve hot.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 6

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