Green Beans With Caramelized Shallot Butter Recipes

GARLICKY GREEN BEANS WITH SHALLOT

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.

GREEN BEANS WITH CARAMELIZED SHALLOTS

Steps:

• In a medium saucepan with a tight-fitting lid, melt 2 tablespoons butter over medium heat; swirl to coat bottom of pan. Add shallots; cover. Reduce heat to medium-low; cook, stirring occasionally, until golden brown, 15 to 20 minutes. Set aside.
• Meanwhile, in a large pot of boiling salted water, cook green beans until fork-tender, 4 to 6 minutes. Drain; return to pot. Toss with remaining tablespoon butter. Season with salt and pepper.
• Transfer green beans to a serving dish; top with caramelized shallots.

GREEN BEANS WITH CARAMELIZED PECANS

Steps:

• Heat oven to 350°F with rack in middle.
• Spread out pecans on a rimmed sheet pan and bake in oven until pale golden on inside, about 6 to 8 minutes. Cool and coarsely chop.
• Have ready a colander submerged in a large bowl of ice water. Cook beans in a 6- to 8-quart pot of well-salted boiling water, uncovered, until just tender, 5 to 8 minutes. Using a large slotted spoon and/or tongs, transfer beans to colander in ice water to stop cooking, then drain well and dry on towels.
• Heat butter in a 12- to 14-inch deep heavy skillet (preferably straight-sided) over moderately high heat until foam subsides, then add shallot and cook, stirring until pale golden, 2 to 3 minutes.
• Reduce heat to medium and stir in sugar until almost dissolved, then cook pecans, stirring, 1 minute.
• Add green beans, kosher salt, and pepper, and sauté beans, turning them with tongs, until heated through, 2 to 4 minutes. Transfer to a platter and serve.

GREEN BEANS WITH SHALLOT BUTTER

Steps:

• In a small skillet, melt 1/4 cup butter with olive oil over medium heat.
• Add shallots and cook for 7-9 minutes over low heat, stirring occasionally, until tender.
• Stir in remaining butter, salt and pepper and remove from heat.
• Cook green beans uncovered in a large pot of boiling water 5-7 minutes or until crisp-tender.
• Drain well and transfer to a serving bowl.
• Add shallot butter and parsley and toss to coat.
• Garnish with toasted almonds if desired and serve.

CARAMELIZED GREEN BEANS

Steps:

• In an extra-large stainless-steel or cast-iron skillet melt butter over medium until bubbling. Add green beans and toss well to coat. Add shallot, garlic, ginger, and dill. Season with a big pinch of kosher salt and freshly ground black pepper. Reduce heat to medium-low and cook, tossing frequently, until beans are darkened in color, slightly wilted, and caramelized, 35 to 40 minutes. Some of the green beans will be darker and softer than others; that's okay.
• Sprinkle in the sugar and cook another minute to dissolve. Remove pan from heat and stir in lemon zest and juice. Season to taste with more salt and pepper. Serves 4.

GREEN BEANS WITH CARAMELIZED-SHALLOT BUTTER

Steps:

• Melt butter in a saucepan over medium-high heat.
• Add shallots and saute' 4 minutes (or until golden); stir in vinegar and cook 1 1/2 more minutes.
• Remove from heat and stir in thyme, rind, salt, and pepper (I added more butter at this point).
• Cook beans in boiling water 3 minutes or until crisp-tender; drain.
• Combine beans and shallot mixture in a large bowl and toss well to coat.

GREEN BEANS WITH ALMONDS AND CARAMELIZED SHALLOTS

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.