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Sauteed Green Beans with Shallot Crisps

Makes: 8 servings
Prep 20 mins Cook 14 mins to 17 mins
Sauteed Green Beans with Shallot Crisps
Ingredients
  • 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
Directions

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.

From the Test Kitchen*
  • 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.
Nutrition Facts (Sauteed Green Beans with Shallot Crisps)
  • Servings Per Recipe 8,
  • cal. (kcal) 100,
  • Fat, total (g) 7,
  • chol. (mg) 4,
  • sat. fat (g) 2,
  • carb. (g) 10,
  • Monounsaturated 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 (g) 44,
  • Cobalamin (Vit. B12) (g) 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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