String Beans and Caramelized Shallots

String Beans and Caramelized Shallots
(From Carrie Cook Minns’ Blog “La Pomme de Portland”)

  • 1 lb French string beans (haricots verts), ends removed OR regular string beans
  • 1/2 tsp Kosher salt
  • 2 tbls olive oil
  • 1 tbls butter (optional)
  • 2 large shallots, chopped (approx 1 cup)
  • black pepper, to taste


  • Blanch the string beans in a large pot of boiling water for 1 1/2 minutes (3 minutes if using regular green beans.)
  • Drain immediately and spray them with cold water to stop them from cooking any further.
  • Heat the oil and butter in a large sauté pan and sauté the shallots on medium heat for 10-15 minutes, tossing occasionally, until lightly browned. If your shallots seem to be browning too quickly, turn your heat down a bit.
  • When the shallots are done, add your drained green beans to the pan, along with the salt and pepper.
  • Heat only until the beans are hot.

Don't even bother with forks and knives. Eat these with your fingers!

This time of year, I serve these on a weeknight with a roasted chicken I picked up at my favorite grocery store and boiled fingerling potatoes tossed with olive oil, apple cider vinegar and salt and pepper. For Christmas Dinner, these accompany my father's creamy mashed potatoes and a delicious Bœuf Bourgignon.


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