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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.
- Test oil by adding 1 shallot slice to oil. When oil sizzles without spattering and shallot is golden, the oil is ready.
- Shallots may be prepared up to 2 hours ahead.
- Servings Per Recipe 8,
- cal. (kcal) 100,
- Fat, total (g) 7,
- chol. (mg) 4,
- sat. fat (g) 2,
- carb. (g) 10,
- Monosaturated fat (g) 2,
- Polyunsaturated fat (g) 2,
- Trans fatty acid (g) 0,
- fiber (g) 4,
- sugar (g) 2,
- pro. (g) 2,
- vit. A (IU) 923,
- vit. C (mg) 19,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 44,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 18,
- Potassium (mg) 271,
- calcium (mg) 50,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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