| Level: | Easy |
| Total: | 40 min |
| Active: | 35 min |
| Yield: | 6 to 8 servings |
Ingredients
- Kosher salt
- 2 pounds green beans, trimmed
- 3 tablespoons unsalted butter
- 4 medium shallots, sliced
- Freshly ground pepper
Instructions
- Bring a large pot of salted water to a boil. Fill a large bowl with ice water; generously salt the water.
- Add the green beans to the boiling water and cook until bright green and just tender, 4 to 6 minutes. Drain and transfer to the ice water to cool completely. Drain again and transfer to a paper towel–lined baking sheet; pat dry.
- Meanwhile, melt 2 tablespoons butter in a large wide pot over medium-high heat. Add the shallots, season with salt and cook, stirring, until slightly softened, 3 to 4 minutes.
- Add the green beans to the pot; season with salt and pepper. Cook, stirring, until hot, 4 to 6 minutes. Remove from the heat and add 1 tablespoon water and the remaining 1 tablespoon butter; stir to coat.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 96 |
| Total Fat | 5 g |
| Saturated Fat | 3 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 3 g |
| Cholesterol | 11 mg |
| Sodium | 347 mg |
Reviews
Used red onions ( grocery store’s shallots were in really bad shape)… it was good though