Blanched and Sautéed Green Beans with Shallots
The key to cooking perfect green beans is to actually cook them twice. French green beans, also called Haricot Verts are blanched then sautéed with butter and shallots.
Servings 6
Ingredients
- 1 lb french green beans (haricot verts)
- 3 tbsp unsalted butter
- 1 Small Shallot , chopped
- 1/4 cup Warm Stock or water
- kosher salt & freshly ground pepper
Instructions
- Trim and Clean. Rinse your fresh green beans. Line up a handful at a time and trim off just the tough stem end, leaving the delicate tail ends intact.
- Quick Blanch. Bring a large pot of water to a rolling boil and salt it generously (think like seawater). Drop the beans in and cook for 3 to 5 minutes until they turn a brilliant bright green and are just tender.
- Ice Shock. Using tongs or a slotted spoon, immediately transfer the green beans into a large bowl filled with ice water. Leave them for a few minutes until completely cold to halt the cooking process, then drain them well.
- Sauté and Serve. Melt a tablespoon of unsalted butter in a skillet over medium heat. Add the finely chopped shallot and sauté for a minute until fragrant and translucent. Toss in the blanched green beans along with a splash of water or stock to create a gentle steam. Stir frequently for 2 to 4 minutes until hot, season generously with kosher salt and freshly cracked black pepper, and serve immediately.
