French Green Beans and Shallots
Updated Oct. 12, 2023
- Total Time
- 20 minutes
- Prep Time
- 5 minutes
- Cook Time
- 16 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4cups water
- 1pound very small, firm green beans, cleaned
- 3tablespoons butter
- 3tablespoons peeled and chopped shallots
- ¼teaspoon salt, or to taste
- ¼teaspoon freshly ground black pepper, or to taste
- 1teaspoon lemon juice
Nutritional analysis per serving (4 servings)
118 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 2 grams protein; 164 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring the water to a boil. Add the beans and cover the pot. Continue cooking the beans, covered, for 3 to 5 minutes until tender but firm. Drain and rinse under cold water.
- Step 2
At serving time, heat the butter in a skillet, add the shallots and saute for about 1 minute, until the shallots start to brown.
- Step 3
Add the beans, salt and pepper, and saute briefly. Sprinkle with lemon juice and serve with the chicken.
Private Notes
Comments
What sets the chlorophyll (the bright green) is a quick burst of +200 degree heat. The best way to return the temperature of the water to a boil after adding the cold beans is to cover the pot. Over-cooking is what will dull the color. The beans should be "tender but firm" in no more than 2 1/2 minutes of covered boiling. Then it is essential to "shock" the beans and drop their temperature rapidly below 45 degrees in an ice water bath.
Years ago I learned, from somewhere, that just putting a little salt in the boiling water before adding greens, beans, etc. keeps the bright green color. Has worked for me for forty or fifty years :-)
I have gloriously prolific bean vines this year and have been enjoying all kinds of dishes using the tender green beans. I make something very much like this, but I just steam the beans in the microwave for a few minutes--depends on how many and how large they are, but usually about 3 minutes is plenty.
I don't understand why so many are reluctant to use the microwave for steaming vegetables. Much less water and time, so more nutrients, flavor, and color retained. Try it!
This is very similar to one of my go-to holiday meal vegetables, except that I also add slivered almonds with the shallots. The almonds, which absorb the butter, add a festive touch to the dish.
In addition to some chopped herbs, I like to add grated lemon zest with the final few stirs at the end. Really ups that lemony brightness
Perfect! Made ahead, chilled in refrigerator then heated in microwave before serving
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