Haricots Verts With Carmelized Shallots |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 5 |
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I love the tiny little green beans I can find packaged in some grocery stores labeled haricots verts! I can just eat them like candy, but they are even better cooked this way! Ingredients:
1 lb french haricots vert, trimmed (tiny green beans) |
1 1/2 tablespoons butter |
1/2 tablespoon light brown sugar |
1/2 tablespoon olive oil |
1/2 lb shallot, halved lengthwise and peeled |
1 tablespoon red wine vinegar (may sub balsamic vinegar) |
salt |
black pepper, freshly ground, to taste |
Directions:
1. Cook the green beans in boiling salted water to cover 3 to 4 minutes, or until crisp tender. Drain. Plunge the beans into ice water to stop the cooking process; drain.
2. Melt the butter and brown sugar with olive oil in a large skillet over medium-high heat; add shallots, and saute 2 minutes. Reduce the heat to medium-low, add vinegar, and saute 10 minutes or until the shallots are golden brown and tender.
3. Increase the heat to medium-high; add the green beans. Saute 5 minutes or until thoroughly heated. Season with salt and freshly ground black pepper to taste.
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