Ina Garten String Beans with Shallots
This dish features string beans (also known as green beans) that are blanched until crisp-tender, then sautéed briefly with thinly sliced shallots, cooked until caramelized and sweet. The result is a simple yet sophisticated vegetable side with plenty of flavor and vibrant color.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Side dish
- Method: Blanching + Sautéing
- Cuisine: American
Ingredients
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1½ pounds fresh string beans (green beans), trimmed
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3 tablespoons unsalted butter
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3 tablespoons good olive oil
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3 large shallots, thinly sliced
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1 teaspoon kosher salt
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½ teaspoon freshly ground black pepper
Instructions
Bring a large pot of salted water to a boil. Add the string beans and cook for 2–3 minutes, until just tender but still bright green. Drain immediately and plunge into a bowl of ice water to stop the cooking. Drain again and set aside.
In a large sauté pan, heat the butter and olive oil over medium heat. Add the sliced shallots and cook for 5–7 minutes, stirring occasionally, until they are soft and golden brown.
Add the blanched string beans to the pan with the shallots. Toss well to coat and heat through, about 3–4 minutes.
Season with kosher salt and black pepper. Toss once more and serve hot.