Sautéed Green Beans
This recipe combines tender green beans and caramelized shallots, creating a flavorful side dish perfect for any meal. The shallots add a delicious sweetness while the balsamic vinegar gives a tangy kick to the dish. Enjoy this tasty and nutritious dish with your family and friends!
— Constant Cookbook
Ingredients
- 4 shallots
- 1 teaspoon salt, plus more, to taste
- 1 pound green beans, stems snapped off
- 1 tablespoon butter
- 1 tablespoon balsamic vinegar
- Freshly ground pepper, to taste
Instructions
- <b>Before you start</b>
- Be sure an adult is nearby to help.
- Fill a large saucepan half full with water. Place over high heat and bring to a boil.
- Cut off the stem ends of the shallots. Cut each shallot in half lengthwise. Peel off and throw away the papery outer skin. Slice the shallots thinly lengthwise.
- <b>Cook the beans</b>
- When the water is boiling, add the 1 teaspoon salt and drop in the green beans. Boil the beans until they are bright green and just tender, 3 to 5 minutes.
- Set a colander in the sink. Ask an adult to help you pour the beans into the colander. Rinse the beans with cold water until they are cool, then drain again.
- <b>Cook the shallots</b>
- Put the butter in a fry pan over low heat and let it melt. When the butter foams, add the shallots and cook, stirring with a wooden spoon, until they are very soft and beginning to brown, 10 to 15 minutes. Add the vinegar and stir for another minute until the shallots are coated.
- <b>Mix it together</b>
- Add the drained beans to the fry pan. Increase the heat to medium and cook, tossing with the tongs, until the beans are heated through, about 1 minute. Taste and season with salt and pepper. Serve immediately. Serves 4 to 6.
- Adapted from Williams-Sonoma <I>Fun Food,</I> by Stephanie Rosenbaum (Simon & Schuster, 2006).
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