Servings:
Serves 6 Servings
Ingredients
- 1 pound french string beans (haricots verts), ends removed
- 1 pound Kosher salt
- 2 tablespoon unsalted butter
- 1 tablespoon good olive oil
- 3 tablespoon large shallots, large-diced
- 1/2 teaspoon freshly ground black pepper
Preparation
Baking Directions:
Blanch the string beans in a large pot of boiling salted water for 1 1/2 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 to the shallots with 1/2 teaspoon salt and the pepper, tossing well.
Heat only until the beans are hot.
If you're using regular string beans, blanch them for about 3 minutes, until they're crisp-tender.
