MarnaMaria Spices, Herbs, and Seasoning Blends

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Green Beans with Shallots and Lemon

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These beans can be made ahead of time and reheated at the last minute. Add a squeeze of lemon juice just before serving for a fresh punch and an acidic contrast with the savory beans with sweet onions!

Ingredients

2 tbsp. butter

1 tbsp. olive oil

½ cup shallots, sliced

1 tsp. Kosher salt

1 lb. fine green beans, trimmed

1 tbsp. freshly squeezed lemon juice (optional)

Directions

  1. Bring 6 cups of water to a boil in a large saucepan or Dutch oven over high heat.

  2. Meanwhile, in a skillet over medium heat, melt the butter and olive oil.

  3. Add the shallots and let cook until translucent, about 5 minutes. (You can raise the heat and let the shallots cook longer if you like a more caramelized flavor and texture.)

  4. While the shallots cook, add the beans to the boiling water and cook for four minutes until they are slightly firm but tender enough to eat.

  5. When beans are ready, add them to shallots mixture and finishing cooking

  6. Season to taste with salt

  7. Finish with a squeeze of fresh lemon.

Serves 6

Want to make this dish ahead? Blanche the beans! Instead of adding the beans immediately to the skilled with shallots, immediately transfer them to a bowl of ice water so that the beans will retain their bright green color. Five minutes before serving, reheat the shallot mixture, add the beans and cook until every thing is hot!


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