This was a great simple side dish that brought out the flavor of the beans without overpowering them. I’m not really surprised though, as the Barefoot Contessa is usually pretty consistent, so I counted on this recipe, from her book Family Style, being a winner.
I used frozen Haricots Verts from Trader Joe’s. If you decide to go with frozen as well, you can skip the first step and sauté the beans with the cooked shallots for about 10 minutes, stirring frequently.
- 1 pound French string beans, Haricots Verts, ends removed
- Kosher salt
- 2 Tbsp Unsalted Butter
- 1 Tbsp Olive Oil
- 3 large shallots, large-diced
- ½ tsp Pepper, freshly ground
- Blanch the string beans in a large pot of boiling salted water for 1 1/2 minutes only. Drain immediately and immerse in a bowl of ice water. If you’re using regular string beans, blanch them for about 3 minutes, until they’re crisp-tender.
- Heat the butter and oil in a very large sauté pan (12-inch diameter) or large pot and sauté the shallots on medium heat for 5 to 10 minutes, tossing occasionally, until lightly browned.
- Drain the string beans and add to the shallots with ½ teaspoon salt and the pepper, tossing well. Heat only until the beans are hot.