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-
1/3
cup cooking oil
-
5
- 6
shallots, thinly sliced (1/2 cup)
-
2
pounds green beans, trimmed
-
1
tablespoon butter
-
1
tablespoon olive oil
-
Salt and freshly ground black pepper
1. In 6-inch skillet heat oil over medium-high heat.* Using a slotted spoon, add half the shallots. Fry 3 to 4 minutes, until crisp and dark golden brown. Remove from oil; drain on double-thickness of paper towels. Cook remaining shallots. Set aside.
2. Meanwhile, in large pot cook beans, covered, in enough boiling water to cover for 6 to 8 minutes or until crisp-tender. Drain and submerse in ice water to cool quickly; drain well.
3. Heat a 12-inch skillet over medium-high heat. Add butter and oil, swirling to coat skillet. Add beans. Cook about 5 minutes, stirring frequently, until beans are heated through. Season to taste with salt and pepper. Transfer to a serving bowl and top with shallot crisps. Makes 8 servings.
- Tip *Test oil by adding 1 shallot slice to oil. When oil sizzles without spattering and shallot is golden, the oil is ready.
- Make Ahead Tip Shallots may be prepared up to 2 hours ahead.
- Servings Per Recipe 8,
- Calories 100,
- Protein (gm) 2,
- Carbohydrate (gm) 10,
- Fat, total (gm) 7,
- Cholesterol (mg) 4,
- Saturated fat (gm) 2,
- Monosaturated fat (gm) 2,
- Polyunsaturated fat (gm) 2,
- Dietary Fiber, total (gm) 4,
- Sugar, total (gm) 2,
- Vitamin A (IU) 923,
- Vitamin C (mg) 19,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 44,
- Sodium (mg) 18,
- Potassium (mg) 271,
- Calcium (DV %) 50,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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