March 10, 2015

Green Beans with Frizzled Shallots

Green Beans with Shallots | The Naptime Chef

We are on the mend at Chez Naptime after last week’s kiddie virus invasion. I am still amazed at how many tissue boxes we went through! I am slowly getting back on the cooking wagon and am sticking to quick, easy meals that can be whipped up in a jiff. I even make them easier on myself with a little naptime food prep. So simple! These green beans with frizzled shallots have become a recent favorite of ours. We love the salty crunch of the shallots with the snappy beans.

During naptime I make the dish extra easy on myself and mince the shallots. It is quite cathartic! At dinner I just whip them all up in the skillet and add a sprinkle of fine sea salt for texture and flavor. Since my cooking has been super simple for that past week I’ve just been paring these with baked chicken or our favorite roast salmon. Nothing fancy, just plain good.

Green Beans with Frizzled Shallots

Rating: 51

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 4 to 6 servings

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Ingredients

  • 3 large shallots, chopped, but not to finely, you want them like shoestrings
  • 1 pound Haricot Vert, ends trimmed
  • 1 tablespoon unsalted butter
  • 1 tablespoon good olive oil
  • Fine sea salt

Instructions

  1. Chop the shallots and set them aside in a bowl. This can be done in advance and the shallots can be stored in a covered bowl on the counter or in the fridge.
  2. Bring a large pot of water to a boil and add the beans. Cook the for about 1 ½ to 2 minutes, then drain them in a colander and hold the colander under a faucet of cold running water. Stir the beans around with your hands to stop the cooking. Let them drain completely.
  3. While they are draining, add the butter and olive oil to a large skillet and bring the heat to medium. Once the butter as melted add the shallots and cook them for about 5 to 8 minutes, or until they are tender and starting to turn light brown on the edges. Add the green beans and a large pinch of salt and cook them with the shallots for an additional minute or two. The purpose of this is to heat the green beans. Watch the shallots, you don't want them to burn!
  4. Transfer the beans and shallots to a serving bowl and serve warm.
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