String Beans with Shallots
1 lb of haricots verts, ends removed
2 TBs unsalted butter
1 tablespoon olive oil
3 large shallots, large diced
1/2 teaspoon freshly ground black pepper
Blanch the string beans in a large pot of boiling salted water for 1.5 minutes only. Drain immediately and immerse in a bowl of ice water.
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 the shallots with 1/2 teaspoon salt and pepper, tossing well. Heat only until the beans are hot.
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