Green Beans with Shallots
- 1 1/2 pounds green beans
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 medium shallots, thinly sliced
- Freshly ground black pepper
- Bring a stock pot of salted water to a boil. Fill a large bowl with cold water and lots of ice cubes.
- Trim the beans by snapping or cutting off the stem end and any brown spots.
- Add the green beans to the boiling water and cook until they just start to get tender but remain crunchy. Drain the beans and immediately plunge them into the ice water. Let them sit for a minute to cool thoroughly, then drain them. (You can prepare the beans up to a day before finishing the dish; cover well and refrigerate.)
- Put the oil and butter in a large skillet over medium-high heat. When the butter melts, add the shallots and cook, stirring once or twice, until they’re golden brown and crisp, 5 to 10 minutes. Transfer the shallots to a plate lined with paper towels. Leave the fat in the pan.
- Add the green beans to the skillet, sprinkle with salt and pepper, and cook, stirring occasionally, until the beans are crisp-tender, 3 to 5 minutes. Taste and adjust the seasoning. Serve hot or warm with the shallots sprinkled on top.