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Ina Garten Green Beans with Shallots

Ina Garten Green Beans with Shallots - recipe card
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Tender-crisp haricots verts are quickly blanched, shocked in ice water, then sautéed in butter with paper-thin shallots until the shallots turn deeply golden and sweet. The beans finish glossy, buttery, and bright with a squeeze of fresh lemon, making this side dish feel elegant enough for a holiday table but simple enough for a weeknight dinner.

Ingredients

Scale
  • 1 lb fresh haricots verts or thin green beans, stem ends trimmed
  • Kosher salt, for blanching water
  • 3 tbsp unsalted butter, divided
  • 2 tbsp extra-virgin olive oil
  • 4 medium shallots (about 6 oz), halved lengthwise and thinly sliced crosswise into half-moons
  • 1/2 tsp kosher salt, plus more to taste
  • 1/4 tsp freshly ground black pepper, plus more to taste
  • 1 tbsp fresh lemon juice (from about 1/2 lemon)
  • 1 tsp lemon zest (from about 1/2 lemon)

Instructions

  1. Set up an ice bath by filling a large bowl halfway with ice cubes and cold water. Place it next to the stovetop so it is ready the moment the beans finish cooking.
  2. Bring a large pot of water to a rolling boil over high heat. Add 1 tablespoon kosher salt per 4 cups of water — the water should taste like the sea so the beans are seasoned from the inside out.
  3. Add the trimmed green beans to the boiling water and cook for 3 to 4 minutes for haricots verts, or 4 to 5 minutes for thicker standard green beans. The beans should be bright green and just tender with a slight snap at the center when you bite into one.
  4. Immediately drain the beans in a colander and plunge them into the prepared ice bath. Let them sit for 2 to 3 minutes until completely cool — this stops the cooking and locks in the vibrant green color — then drain again and lay them out on a clean kitchen towel. Pat thoroughly dry so they will brown rather than steam when sautéed.
  5. Place a large 12-inch skillet over medium heat and add 2 tablespoons of the butter along with the olive oil. Heat until the butter melts completely and the mixture starts to shimmer, about 1 to 2 minutes, but do not let the butter brown yet.
  6. Add the sliced shallots to the skillet and spread them into an even layer. Cook over medium heat, stirring every 30 seconds, for 6 to 8 minutes until the shallots turn soft, translucent, and deep golden brown at the edges. If they begin to darken too quickly, reduce the heat to medium-low and continue cooking until they taste sweet and mellow, not burnt.
  7. Raise the heat to medium-high and add the dried blanched beans to the skillet in an even layer. Sauté for 3 to 4 minutes, tossing every minute with tongs, until the beans are heated through and glistening with butter with a few lightly blistered spots on the surface.
  8. Remove the skillet from the heat and add the remaining 1 tablespoon of butter, the 1/2 teaspoon kosher salt, and the black pepper. Toss gently as the butter melts, coating every bean in a glossy, glossy sheen and melding the shallots throughout.
  9. Add the fresh lemon juice and lemon zest and toss once more. Taste a bean and adjust with additional salt or pepper if needed — the lemon should brighten the dish, not dominate it.
  10. Transfer the green beans to a warm serving platter, scraping every last bit of shallot and butter from the skillet over the top. Serve immediately while the beans are hot and the shallots are still crisp at the edges.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium heat with 1 tablespoon of butter or olive oil for 2 to 3 minutes, tossing until heated through, or microwave in 30-second intervals. Do not freeze — blanched and sautéed green beans turn mushy and watery when frozen and thawed. For the best texture, serve the dish the same day you make it.

Nutrition

Keywords: green beans with shallots, green bean recipe, sautéed green beans, haricots verts recipe, buttery green beans, easy vegetable side dish, Thanksgiving side dish, French-style green beans, lemon shallot green beans, quick side dish

Find it online: https://inagartencooks.com/ina-garten-green-beans-with-shallots/