Wednesday, November 18, 2009
3 pounds fresh green beans, rinsed and trimmed
4 shallots, thinly sliced
2 T olive oil
salt and black pepper to taste
1. Bring a large pot of lightly salted water to a boil. Add the green beans and boil 3 to 4 minutes until just tender. Drain beans and immediately plunge into ice water. Allow to sit in ice water until cold, then drain well, and set aside.
2. Heat olive oil in a large skillet over medium heat. Stir in shallots and cook gently until the shallots have turned dark golden brown, about 10 minutes. Place green beans in skillet; toss and cook until warmed through, about 2 minutes. Season to taste with salt and pepper before serving.