String Beans with Shallots

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Delicious and easy. I like to add toasted slivered almonds over the top before serving.

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I absolutely love this recipe! The shallots are a perfect compliment to green beans. The first time I made it I did it exactly as Ina writes and it was fabulous. However, next time I may cut down the butter and oil a bit....but we'll see. :

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I used frozen haricot vert, so I probably didn't need to do the blanch/shock method. I also added bacon, and they were wonderful. Very tasty; fast and easy to make.

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This was good and easy to make, i have made it with crumbled bacon and added garlic to the shallots as well, If you put the green beans in an ice bath you dont have to worry about it turning brown,

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Excellent! Green beans are crispy and the butter, lemon and pine nuts make this dish gormet!

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I follow Thomas advice from Brooklyn in regards to adding scallions excellent addition, also I added a small hand full of almonds to add a nice crunch to it. I cook the almond along with butter, olive oil, shallots, and scallions. Also, blanch my strings beans (fresh french string beans. I pick up the string beans from the Whole Food Supermarket.

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I always have a tough time coming up with veggie side dishes, but this one can be served with anything. I like to saute it all together for a while longer than Ina does to be sure the beans are all tender and flavorful. If you don't have shallots on hand (or want to save time peeling and chopping a yellow or Vidalia onion tastes great, too.

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For those who like a little hint of lemon, try using lemon infused avocado oil or lemon infused olive oil instead of plain olive oil. It's brightens the flavors without the acidity of lemon juice.
JoAnn, Pittsburgh

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No need to blanch the haricot. Try this approach. Olive oil makes it a bit lighter, the scallions add some bite and you save cleaning the blanching pot:

1. Finely chop shallots and thinly slice some scallions.
2. Heat abut 1 TB of olive oil in a saute pan.
3. Cook the beans for about two minutes, tossing so they don't brown.
4. Add the shallots and scallions, plus salt & pepper to taste. Cook for another minute or two. Don't let the shallots brown.

Serve and enjoy!

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I topped mine with bacon bits before serving. Yum.