Time: 40 min.
Complexity: easily
Servings: 6 - 8

The easiest way to cook green beans quickly and deliciously is to sauté them in butter with shallots. First, blanch the beans in boiling water for a few minutes until crisp-tender, then sauté them with the shallots in butter until the beans are perfectly coated. You can blanch them ahead of time and coat them with butter just before serving. Serve as a side dish with meat dishes or as a healthy appetizer.

Ingredients:

• 0.9 kg green beans, ends trimmed
• 3 tablespoons unsalted butter
• 4 medium shallots, thinly sliced

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

green beans, shallots

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Preparation:

Step 1
• Bring a large saucepan of salted water to a boil. Fill a large bowl with ice water; generously salt the water.
Step 2
• Add the green beans to boiling water and cook until bright green and tender, 4-6 minutes. Drain and transfer the beans to ice water to cool completely. Drain again and transfer the beans to a paper towel-lined baking sheet; pat dry.
Step 3
• Meanwhile, melt 2 tablespoons of butter in a large, wide saucepan over medium-high heat. Add the shallots, season with salt, and cook, stirring, until slightly softened, 3-4 minutes.
Step 4
• Add the green beans to the pan and season with salt and pepper. Cook, stirring, until tender, 4-6 minutes. Remove from heat and add 1 tablespoon water and the remaining 1 tablespoon butter; stir to coat.
  
  

  Culinary advice

  
  You can boil the beans the day before serving: follow the recipe through step 2, then wrap the blanched beans in paper towels, place in a resealable bag, and refrigerate.

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