SAUTéED GREEN BEANS WITH CARAMELIZED SHALLOTS
Beautifully and deliciously simple, Sautéed Green Beans with Caramelized Shallots, is a fresh, light, and easy side dish alternative to the popular green bean casserole - no need for heavy creamed soup additives here!
Provided by Lord Byron's Kitchen
Categories Side Dish
Time 40m
Number Of Ingredients 6
Steps:
- In a large skillet, over medium heat, add the butter and the olive oil, along with the shallots and salt.
- Saute the shallots until caramelized. Slow is the way to go to get a good caramelized shallot. Allow 30 minutes of saute time for this part of the recipe.
- Next, toss in the green and yellow beans, and the black pepper. Toss to coat with caramelized shallots.
- Saute the beans for 5 minutes. The beans will be heated all the way through, but still have a little crunch. If you prefer a softer green bean, saute for an additional few minutes.
- Plate and serve immediately.
Nutrition Facts : Calories 63 kcal, Carbohydrate 8 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 164 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
SAUTEED GREEN BEANS WITH SHALLOTS AND GARLIC
Crisp-tender green beans are elevated with sweet sauteed shallots and a bit of garlic.
Provided by Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Bring a medium saucepot of salted water to a boil. Add the green beans and cook until crisp-tender, about 4 minutes. Drain and rinse under cold water until the beans are cool. Drain well.
- Heat the olive oil in a large skillet over medium heat. Add the shallot and cook, stirring occasionally, until lightly browned and tender, about 2 minutes. Add the green beans and garlic and increase the heat to medium-high. Cook, stirring occasionally, until the garlic has softened and the beans are heated through, about 4 minutes. Season with salt and pepper.
- Copyright 2016 Television Food Network, G.P. All rights reserved
SAUTEED GREEN BEANS WITH SHALLOTS AND GARLIC
Crisp-tender green beans are elevated with sweet sauteed shallots and a bit of garlic.
Provided by Food Network Kitchen
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Bring a medium saucepot of salted water to a boil. Add the green beans and cook until crisp-tender, about 4 minutes. Drain and rinse under cold water until the beans are cool. Drain well.
- Heat the olive oil in a large skillet over medium heat. Add the shallot and cook, stirring occasionally, until lightly browned and tender, about 2 minutes. Add the green beans and garlic and increase the heat to medium-high. Cook, stirring occasionally, until the garlic has softened and the beans are heated through, about 4 minutes. Season with salt and pepper.
GREEN BEANS WITH SHALLOTS
Jazz up your green beans with the addition of buttery shallots
Provided by Lucy Netherton
Categories Side dish
Time 15m
Number Of Ingredients 3
Steps:
- Cook the green beans in boiling, salted water for 3-4 mins, until just tender. Drain and cool under cold running water. This can be done the day before - just keep the beans covered in the fridge.
- When you're ready to eat, heat the butter in a large frying pan until foaming, add the shallots and cook for 4-5 mins, until soft but not coloured. Throw in the beans and toss to coat. Cook for 1-2 mins until heated through, then season. Serve with the pork.
Nutrition Facts : Calories 48 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.05 milligram of sodium
SAUTéED GREEN BEANS WITH SMOKY SHALLOTS
Tender green beans topped with smoky sauteed shallots instead of bacon. This vegetarian (and vegan!) side is a welcome addition to the holiday table.
Provided by Kare for Kitchen Treaty
Time 40m
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil. Add green beans and cook for one minute. Lift the beans out of the water and plunge them into a bowl of ice water to cool and stop the cooking. Drain and set aside.
- Set a large saute pan over medium-high heat. Add coconut oil. When melted and shimmering-hot, add shallots. Cook, stirring occasionally, until tender and starting to turn golden, about 10 minutes. Add the smoked paprika, salt, and pepper. Stir and cook until the shallots are well-browned, 2-4 additional minutes. Transfer to a paper-towel-lined baking sheet to drain the excess oil. Set aside.
- Allow the saute pan to cool enough so you can wipe out the excess oil. Return to the stove over medium heat. Add 2 teaspoons coconut oil. When hot, add the blanched green beans, red pepper flakes, and a pinch of salt and pepper. Cook, stirring occasionally, until heated through, 1-2 minutes. Taste and add additional salt and pepper if desired. Transfer to a platter and top with smoky shallots. Serve.
SHALLOT SAUTEED GREEN BEANS
Sautéing the green beans with shallots after blanching make this dish a delicious alternative to just steaming or boiling. Toss in some cooked, crumbled bacon or sauteed mushrooms to add your own flair. Great with mashed potatoes and fried chicken, or add some sesame oil and pair with steamed rice.
Provided by Waylando
Categories Lunch/Snacks
Time 30m
Yield 1 pound, 4 serving(s)
Number Of Ingredients 5
Steps:
- Bring 6-7 quarts of water to a boil in a large, deep pot. When at a rolling boil, add two pinches of salt.
- Carefully add the washed and trimmed green beans.
- Stir gently for 30-45 seconds, or until the beans turn a bright green color. The ideas is not only to blanch them, but to partially cook them.
- After 30-45 seconds have passed, drain beans into colander. Toss beans to remove any excess water and leave to drain.
- Melt butter over low heat. When foaming subsides, add olive oil. Add the shallots in handfuls, separating the layers while sprinkling into the pan.
- Allow the shallot to cook over medium heat until it becomes slightly translucent.
- Add beans, boost heat to medium high. Toss the beans with the butter and oil until all are coated.
- Continue to toss the beans every few minutes, or until they are cooked through and a little browned. Add salt and pepper to taste.
GREEN BEANS WITH CRISP SHALLOTS, CHILE, AND MINT
Categories Herb Vegetable Fry Vegetarian Quick & Easy Mint Green Bean Hot Pepper Fall Summer Vegan Shallot Gourmet
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Cook beans in a 4- to 5-quart pot of boiling salted water , uncovered, until just tender, about 5 minutes. Drain beans in a colander.
- Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then fry shallots in 3 batches, stirring frequently, until golden brown, 3 to 5 minutes per batch (watch carefully; shallots burn easily). Transfer shallots quickly as browned with a slotted spoon to paper towels to drain. (Shallots will become crisp as they cool.)
- Discard all but about 1 tablespoon oil from skillet, then cook chile over moderate heat, stirring, until softened, about 2 minutes. Add beans and salt and toss with tongs until heated through. Remove from heat and add fried shallots and mint, tossing to combine.
SAUTEED GREEN BEANS TWO WAYS
Depending on which roast you're making, the green beans can be sauteed with garlic and shallots to serve with the crown roast of pork or with chili garlic paste to go with the pomegranate-glazed goose.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 10
Steps:
- Fill a large bowl with ice water, and set aside. Bring a large pot of water to a boil, and add salt. Add half the beans, return to a boil, and cook until bright green and just tender, 3 to 4 minutes. Using a slotted spoon, plunge beans into ice water to stop the cooking. Transfer to paper towels to drain. Repeat with remaining green beans. (Blanched green beans can be refrigerated in an airtight container for up to 2 days.)
- For shallot-garlic green beans: Heat oil in a large saute pan over medium heat. Add shallots and garlic, and cook, stirring frequently, until soft and caramelized, 8 to 10 minutes. Add green beans, raise heat to medium-high, and cook until heated through and beginning to brown in places, 3 to 4 minutes. Season with salt. Serve immediately.
- For Asian-style green beans: Heat oil in a large saute pan over medium heat. Add green beans, and cook until heated through, about 2 minutes. Add chili paste and sugar, and stir until well coated. Season with salt. Serve immediately.
GREEN BEANS AND GREENS WITH FRIED SHALLOTS
These delightfully al dente green beans are a quick-cooking nod to the green bean casserole. There is no cream of mushroom soup, but there are fried shallots. Torn leafy greens, briefly sautéed with a bit of butter and a few melted anchovies (which can be omitted for vegetarians), are added to the beans to wilt at the last minute for a very green-on-green side. Depending on what else you're serving, this could almost count as a salad. Be sure to finish with plenty of acid and flaky salt.
Provided by Alison Roman
Categories dinner, vegetables, side dish
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Heat oil and shallots in a large skillet over medium heat. Cook, swirling the skillet occasionally, until shallots are lightly browned and starting to crisp, 5 to 6 minutes. Using a slotted spoon, transfer shallots to a paper towel; season with salt and pepper.
- Transfer half of the oil from the pan to a small bowl. Return the skillet to medium-high heat, and add green beans. Season with salt and pepper and cook, without tossing, until lightly charred and blistered on one side, 3 to 4 minutes. Give them a toss, and cook, another 3 to 4 minutes, until just tender and cooked through.
- Add butter and anchovies, and season with salt and pepper. Add kale, and toss to coat until greens are wilted and tender and butter is melted, 2 to 3 minutes. Remove from heat, and add vinegar, tossing to coat. Season with salt, pepper and more vinegar, if needed.
- Transfer to a large bowl or platter and drizzle with reserved shallot oil. Scatter with fried shallots and flaky salt, and serve.
SAUTéED GREEN BEANS AND SHALLOTS
Crumbled blue cheese and bacon give this green bean side an elegant taste without any fuss.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- In large saucepan, heat 2 quarts (8 cups) water to boiling. Add green beans. Cover; cook about 5 minutes or until crisp-tender. Remove green beans from boiling water; immediately plunge into ice water until cold. Drain.
- Meanwhile, in 12-inch skillet, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 1 tablespoon bacon drippings in skillet.
- Cook shallots in reserved bacon drippings over medium heat, stirring occasionally, until tender. Add green beans, salt, black pepper and red pepper; cook 2 to 3 minutes, stirring frequently, until thoroughly heated.
- Spoon bean mixture into serving dish. Sprinkle with cheese and crumbled bacon.
Nutrition Facts : Calories 110, Carbohydrate 11 g, Fiber 3 g, Protein 7 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 400 mg
ROASTED GREEN BEANS AND SHALLOTS
Wholesome roasted alternative to the classic green bean casserole.
Provided by Autumnswirl
Categories Side Dish Vegetables Green Beans
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Place green beans in a large bowl. Mix in shallots, garlic, and almonds. Drizzle olive oil over the top; sprinkle salt and pepper evenly on top. Toss until everything is evenly coated with oil. Spread in a single layer on the prepared baking sheet.
- Roast in the preheated oven until beans are slightly shriveled and shallots are lightly browned, 10 to 15 minutes.
Nutrition Facts : Calories 141.3 calories, Carbohydrate 18.7 g, Fat 6.7 g, Fiber 4.7 g, Protein 4.4 g, SaturatedFat 0.8 g, Sodium 333.7 mg, Sugar 3.3 g
GREEN BEANS WITH ALMONDS AND CARAMELIZED SHALLOTS
Savory and sweet. Everyone who tries this side dish absolutely loves it.
Provided by Jen
Categories Side Dish Vegetables Green Beans
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Place the slivered almonds in a dry skillet over low heat, and cook and stir constantly until the almonds are lightly toasted, 3 to 5 minutes. Watch carefully, because they burn easily. Remove the almonds and set aside.
- Heat butter in a skillet over medium-low heat, and cook and stir the shallots and red bell pepper until softened, about 8 minutes. Sprinkle the shallot mixture with sugar, salt, and pepper, and reduce heat to low. Cover, and cook slowly, stirring occasionally, until the sugar dissolves and the shallots caramelize, 5 to 8 minutes.
- Place a steamer insert into a saucepan, fill with water to just below the bottom of the steamer, and bring the water to a boil. Add the green beans, cover, and steam until just tender enough to pierce with a fork, 7 to 8 minutes. Drain the green beans, place them into the skillet with the shallot mixture, mix well, and gently stir in the toasted almonds.
Nutrition Facts : Calories 147.7 calories, Carbohydrate 17.1 g, Cholesterol 15.3 mg, Fat 8.3 g, Fiber 4.8 g, Protein 3.7 g, SaturatedFat 3.8 g, Sodium 51 mg, Sugar 7.3 g
THANKSGIVING SIDES: GREEN BEANS WITH SAUTéED SHALLOTS
Steps:
- Blanch the French string beans in a large pot of boiling salted water for 2 minutes only. Drain immediately and immerse the beans in a bowl of ice water. This will stop the cooking and set the color. Remove from the water and drain.
- Heat the butter and oil in a large, 12" skillet and sauté the shallots and the pancetta (if using) over medium heat for 8-10 minutes, tossing occasionally, until lightly browned.
- Drain the string beans and add to the shallots with the salt and the pepper, tossing well. Cook for a few more minutes to a desired doneness. Taste and adjust the seasoning and serve.
FRENCH GREEN BEANS AND SHALLOTS
These are perfect green beans: simple flavors combined into an elegant dish that goes with almost anything. Mr. Pepin suggests a roast chicken, but they would pair equally well with a celebratory roast.
Provided by Jacques Pepin
Categories easy, quick, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring the water to a boil. Add the beans and cover the pot. Continue cooking the beans, covered, for 3 to 5 minutes until tender but firm. Drain and rinse under cold water.
- At serving time, heat the butter in a skillet, add the shallots and saute for about 1 minute, until the shallots start to brown.
- Add the beans, salt and pepper, and saute briefly. Sprinkle with lemon juice and serve with the chicken.
Nutrition Facts : @context http, Calories 118, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 9 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 164 milligrams, Sugar 4 grams, TransFat 0 grams
GREEN BEANS WITH BACON AND SHALLOTS
Categories Side Bacon Green Bean Summer Shallot Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 10 servings
Number Of Ingredients 4
Steps:
- Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Rinse under cold water. Drain well. Pat dry with paper towels. (Can be prepared 6 hours ahead. Wrap in paper towels; enclose in resealable plastic bag and refrigerate.)
- Cook bacon in heavy large skillet over medium heat until crisp. Transfer to paper towels and drain. Discard all but 3 tablespoons bacon fat in skillet. Add butter to skillet and melt over medium heat. Add shallots and sauté until tender and golden, about 4 minutes. Add beans and sauté until heated through, about 6 minutes. Add bacon to skillet and toss to blend. Season to taste with salt and pepper. Transfer to bowl and serve.
SAUTEED GREEN BEANS WITH SHALLOTS
This is great to make at Thanksgiving...it tastes as good at room temperature as it does when it is hot, so you can move it off the stove to make room for more cooking! It's also quick to make, so its perfect for weeknight dinners. From Southern Living, but altered to my tastes.
Provided by breezermom
Categories Vegetable
Time 18m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare the green beans according to the package instructions.
- Melt the butter in a skillet. Saute the shallots over medium to medium high heat, depending on your preference of crispness. (I like them crisp). Add minced garlic if you are using it. (Add when shallots are almost to your desired level of doneness).
- Stir in balsamic vinegar and grape tomatoes. Sprinkle with salt and pepper to taste. Saute 2 more minutes.
Nutrition Facts : Calories 75.7, Fat 4.5, SaturatedFat 2.8, Cholesterol 11.4, Sodium 38.6, Carbohydrate 8.6, Fiber 3.1, Sugar 1.2, Protein 2
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