Green Beans with Crisp Shallots, Chile, and Mint |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Active time: 30 min Start to finish: 45 min Ingredients:
1 1/2 lb green beans, trimmed |
2/3 cup vegetable oil |
6 oz shallots (5 medium), thinly sliced crosswise and separated into rings |
1 small fresh thai or serrano chile (2 1/4 inches long; preferably red), thinly sliced crosswise |
1/2 teaspoon salt |
1/2 cup chopped fresh mint |
Directions:
1. 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.
2. 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.)
3. 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.
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