String Beans with Shallots

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Very easy to make and delicious. Even my picky brother in law went back for seconds- that deserves 5 stars!

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Very Yummy and Simple to prepare. My eight year old gobbled it all up!

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We cooked the beans for 6 minutes; they still had enough snap to them but weren't so raw tasting. Otherwise, excellent and easy to follow.

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I love these. Easy to make and delicious. Am often asked for this recipe. Thanks Ina

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These turned out great from November 2012 magazine. I also made the Parmesan Smashed Potatoes underneath this recipe and they were wonderful too. Of course I can't help tinkering and like others here that added bacon to the green beans, I added mushrooms which made this recipe more vegetable substantial as a side dish. I first put quartered mushrooms in a microwave safe pie plate (3/4 lb covered with plastic wrap and microwaved 5 minutes. Cooled and removed the plastic wrap and drained off the liquid (trick from Cook's Illustrated then added them to the shallots in the pan and cooked as directed here until lightly browned. Don't just put raw mushrooms in the pan, because the water released will water out the flavor; so this microwave trick works great every time I use mushrooms in a cooked format. I am going to make these for Thanksgiving...thanks Ina!

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Very tasty and somewhat easy. When Ina says "very large saute pan," she means it. Not a skillet, a pan with deep sides. Tossing a pound of green beans in a 12-inch skillet is difficult, even with tongs which can be clumsy. I had to let the pan cool enough so that I could get my hands in it and toss the beans manually. Messy, yes, but better than tongs.

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Excellent....and so easy!

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Simple and tasty. Next time, I'll reduce the amount of butter.

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Simple and excellent way to use green beans. I had regular beans so cut them on the diagonal in about 2 inch pieces before blanching. This helped them to cook quickly and evenly.

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Simple. Easy. Delicious.