Rating: 4 stars
17 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 1
  • 17 Ratings

This green bean side dish is almost like a lighter version of green bean casserole. It keeps it simple with just green beans sauteed in butter and oil, and topped with crispy shallots.

Source: Better Homes and Gardens


Recipe Summary test

20 mins
14 mins
34 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

Nutrition Facts

100 calories; fat 7g; cholesterol 4mg; saturated fat 2g; carbohydrates 10g; mono fat 2g; poly fat 2g; insoluble fiber 4g; sugars 2g; protein 2g; vitamin a 923.2IU; vitamin c 18.9mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.8mg; vitamin b6 0.1mg; folate 44.4mcg; sodium 18mg; potassium 271mg; calcium 50.5mg; iron 1.3mg.