Green Beans with Shallot Oil

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Prep Time: 10 minutes

Cook Time: 10 minutes

Servings: 6


  • 1 ½ lbs
    green beans, stems trimmed off
  • 1 cup
    shallots, thinly sliced
  • ½ cup
    safflower or canola oil
  • 1 pinch
    kosher or finishing salt and freshly ground black pepper

In a medium skillet over medium-high heat, combine the oil and shallots. Bring to a simmer and cook until shallots are golden, stirring frequently, about 15 to 20 minutes. Pour shallots through a strainer and reserve both the oil and shallots. Sprinkle shallots with salt.

While the shallots are cooking, bring a pot of heavily salted water to a boil. Add the beans and cook just until crisp tender, about 5 minutes. Drain and transfer to a bowl of ice water to stop the cooking. When cool, drain well and blot dry with a towel.

In the same skillet used for the shallots, return 2 tablespoons of oil (save the remaining oil for other dishes). Add the beans, salt, and pepper and toss until heated through. Transfer to a plate, sprinkle with shallots, and serve.

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