Beans with Shallots from Ina Garten's "Barefoot
Contessa Family Style"
I've watched Ina Garten for years now, she's
probably my favorite TV Chef. I think she's very real and earthy. I consider her
recipes classic and gourmet but easily accessible too. I had this dish at a friend's
home recently and loved it. Actually, my friend had cook it for me especially
because she knows my love of green beans. I thought it was so good I wanted to
share it here with you. One of the things I love about this dish
is the lack of ingredients. When you use fewer ingredients you want to make sure
you use the best and freshest you can find.
Green Beans with Shallots
string beans are the slender ones you are most likely to find in specialty markets,
but you can also make this with regular string beans. This recipe can be prepared
almost entirely in advance. After the string beans are blanched, all you have
to do is sauté the shallots in butter and toss the beans in the pan until
pound French string beans (haricots verts), ends removed Kosher salt 2
tablespoons unsalted butter 1 tablespoons good olive oil 3 large shallots,
large-diced 1/2 teaspoon freshly ground black pepper
the string beans in a large pot of boiling salted water for 1 1/2 minutes only.
Drain the beans immediately and immerse them in a bowl of ice water.
Heat the butter and oil in a very large sauté pan and sauté the
shallots on medium heat for 5 to 10 minutes until lightly browned. Toss them occasionally.
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.
The above 1 1/2 minutes of suggested cooking time is for actual French string
beans. If you're using regular string beans, blanch them for about 3 minutes,
until they're crisp-tender. I would also suggest drying the beans on paper towels
to make sure they're as dry as possible before adding them to the shallots.