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
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.
Yield 4 Number Of Ingredients 8 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.
Time 30m Yield 5 Number Of Ingredients 7 Steps:
Melt butter with olive oil in a large skillet over medium heat. Cook shallot and garlic in the hot butter mixture, stirring frequently, until soft and slightly browned, 5 to 10 minutes. Stir green beans with shallot mixture; season with salt and pepper. Cook and stir green beans until tender, about 12 minutes. Remove skillet from heat and sprinkle Parmesan cheese over the green beans.
Time 35m Yield 4 side-dish servings Number Of Ingredients 7 Steps:
Remove stem ends from beans, put beans in a bowl and cover with water. Set aside until water comes to room temperature. Drain beans, then cook in a gallon of boiling salted water until done, 3 to 5 minutes depending on thickness. Beans are done when they still have a slight raw flavor but are crisp and bright green. As soon as beans are done, remove from pot and shock in ice water. Drain, and if desired, refrigerate until ready to use. To prepare: Place beans and remaining ingredients in a large saute pan and place over medium-high heat. Saute, stirring occasionally, until water is evaporated and butter coats beans and cooks shallots, about 2 minutes. Continue sauteing 1 to 2 minutes (possibly longer if beans are cold from the refrigerator) or until beans are heated through. Adjust seasoning to taste ans serve.
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.
