So this was supposed to be string beans and shallots, but somehow my bag of string beans went missing. I remember buying them at the grocery store, but they were nowhere to be found today. So I subbed sugar-snap peas and they were very good. This recipe comes from Emily over at Rediscovering the Joy of Cooking, she got it from The Barefoot Contessa Family Style (of course it was an Ina recipe, they were delicious!) . We had these with Pork Tenderloin Medallions with Lemon-Mustard Sauce and it was a fabulous dinner.
String Beans (Sugar-Snap Peas) with Shallots
- 1 pound French string beans (haricots verts), ends removed (Or 1lb of sugar-snap peas)
- Kosher salt
- 2 tablespoons unsalted butter
- 1 tablespoon good olive oil
- 3 large shallots, large-diced
- 1/2 teaspoon freshly ground black pepper
Blanch the string beans in a large pot of boiling salted water for 1 1/2 minutes only (if using regular string beans, blanch for about 3 minutes until they’re crisp-tender). Drain immediately and immerse in bowl of ice water.
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 of salt and the pepper, tossing well. Heat only until the beans are hot.