Green Beans with Shallots
Submitted by countryclub
Green beans with shallots, blanched crisp-tender then tossed in butter with sweet shallots and brightened with lemon and parsley. A simple, elegant French side dish that comes together fast.
YIELD
8 servingsPREP
10 minCOOK
10 minREADY
20 minThis is the kind of green bean side the French make look effortless. The technique is everything, and it’s simpler than it sounds.
You blanch the green beans in well-salted water just until barely tender, then shock them under cold water. That quick chill stops the cooking and locks in their bright, vivid green so they never turn drab and army-colored.
Back in a dry pan over heat, the beans get tossed with butter and chopped shallots, which soften into a sweet, mild allium backbone without the sharp bite of raw onion.
A finishing squeeze of lemon and a scatter of parsley lift the whole dish, balancing the butter with brightness and freshness.
It’s quick enough for a weeknight but polished enough for a holiday table.
Pro Tips
- Salt the blanching water well; it’s your only chance to season the beans from within.
- Shock the beans in ice water the moment they’re tender to hold that bright green.
- Dry the beans in the hot pan before adding butter so they don’t go watery.
- Add the lemon at the very end so its brightness doesn’t cook off.
Variations
- Toss in toasted slivered almonds for a green beans almondine spin.
- Add a little minced garlic along with the shallots.
- Finish with grated parmesan or crisp pancetta for a richer side.
Ingredients
Directions
Cook the beans in 6 to 8 quarts of boiling salted water for about 8 minutes, or until barely tender. Drain the beans in a sieve and rinse with cold water. Put beans in a skillet over medium heat and shake the pan for a minute or two to dry them. Add the butter and shallots. Shake the pan until beans are hot and coated with butter. Season with salt and pepper to taste. Place beans in a serving dish and sprinkle with lemon juice and parsley.
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