Saturday, July 25, 2009

Green Beans with Shallots

It's stormy outside right now, but we're full and happy and watching the Bosox-Orioles game. This recipe is part of a lovely, Eastern Market-provided meal of green beans (original and mostly-followed recipe here), seared tuna steaks (marinaded in soy sauce and lemon juice, as per the Bittman) and boiled corn on the cob.
  • about 3/4-1 lb. green beans, trimmed (we got these and two ears of corn in a variety bag for $3, so not sure exactly how much we had)
  • 1 large shallot, chopped
  • 2-3 tbsp. olive oil
  • salt and freshly-ground black pepper to taste
Bring a pot of water to a boil. Add the beans and cook for about 4 minutes or till they're crisp-tender. Drain them, shock then in cold water, then set them aside.

Over medium heat, saute the shallots in olive oil for 3-4 minutes. Add the green beans, turn the heat to high and cook for 2-4 minutes more, until the beans are done to your liking (we like ours on the crispy side, so we were closer to the 2-minute mark).

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