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String Beans with Shallots


  • 1 lb French string bean (haricots verts), ends removed

  • Kosher Salt

  • 2 tablespoons unsalted butter

  • 1 tablespoon good Olive Oil

  • 3 large shallots large-diced

  • 0.5 teaspoon freshly ground black pepper


  • 1.

    Blanch the string beans in a large pot of boiling salted water for 1 1/2 minutes only. Drain immediately and immerse in a bowl of ice water.

  • 2.

    Heat the butter and oil in a very large saute pan (12-inch diameter) or large pot and saute the shallots on medium heat for 5 to 10 minutes, tossing occasionally, until lightly browned. Drain the string beans and add to the shallots with 1/2 teaspoon salt and the pepper, tossing well. Heat only until the beans are hot.

  • 3.

    If you're using regular string beans, blanch them for about 3 minutes, until they're crisp-tender.

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