FRENCH GREEN BEANS AND SHALLOTS
These are perfect green beans: simple flavors combined into an elegant dish that goes with almost anything. Mr. Pepin suggests a roast chicken, but they would pair equally well with a celebratory roast.
Provided by Jacques Pepin
Categories easy, quick, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring the water to a boil. Add the beans and cover the pot. Continue cooking the beans, covered, for 3 to 5 minutes until tender but firm. Drain and rinse under cold water.
- At serving time, heat the butter in a skillet, add the shallots and saute for about 1 minute, until the shallots start to brown.
- Add the beans, salt and pepper, and saute briefly. Sprinkle with lemon juice and serve with the chicken.
Nutrition Facts : @context http, Calories 118, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 9 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 164 milligrams, Sugar 4 grams, TransFat 0 grams
SAUTEED GREEN BEANS WITH SHALLOTS AND GARLIC
Crisp-tender green beans are elevated with sweet sauteed shallots and a bit of garlic.
Provided by Food Network
Categories side-dish
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
GREEN BEANS WITH SHALLOTS
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Boil 1 1/2 pounds green beans, 6 to 8 minutes. Drain and cool in ice water, then drain and dry. Toast 1 teaspoon ground cinnamon in a skillet with 2 teaspoons olive oil, 1 minute. Mix with 1/2 cup Greek yogurt and 1 teaspoon salt, then toss with the beans. Toss 2 sliced shallots in flour and fry in the skillet with more oil, 3 minutes; sprinkle on top of the beans.
STRING BEANS WITH SHALLOTS
Steps:
- Blanch the string beans in a large pot of boiling salted water for 1 1/2 minutes only. Drain immediately and immerse in a bowl of ice water.
- Heat the butter and oil in a very large saute pan (12-inch diameter) or large pot and saute the shallots on medium heat for 5 to 10 minutes, tossing occasionally, until lightly browned. Drain the string beans and add to the shallots with 1/2 teaspoon salt and the pepper, tossing well. Heat only until the beans are hot.
- If you're using regular string beans, blanch them for about 3 minutes, until they're crisp-tender.
GREEN BEANS AND SHALLOTS
This is a very simple side dish, that has lots of flavor. I like to serve it in the fall in winter because it seems light and fresh and still well-balanced with creamy sides. I made it up all on my own ;-)
Provided by Gay Gilmore
Categories Vegetable
Time 30m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Peel and slice the shallots thinly.
- Heat a sauce pan over medium heat and put the olive oil and shallots in the pan.
- Saute the shallots until caramelized, maybe 20 minutes.
- You can prepare this far ahead of time.
- Take the stems off the beans but otherwise leave whole.
- Steam them briefly until just tender but still crisp.
- Toss the beans with the shallots and oil and season with salt and serve.
Nutrition Facts : Calories 56.8, Fat 4.6, SaturatedFat 0.6, Sodium 3.4, Carbohydrate 3.9, Fiber 1.9, Sugar 0.8, Protein 1
GREEN BEANS WITH MUSHROOM AND SHALLOTS
Provided by Ellie Krieger
Categories side-dish
Time 31m
Yield 6 servings, serving size 1/2 cup
Number Of Ingredients 6
Steps:
- Put green beans in a microwave-safe bowl with the water. Cover tightly and microwave on high for 4 minutes. Carefully remove the cover, drain in a colander, shaking off any excess water, and set aside.
- While the beans are cooking, heat the oil over medium-high heat in a large nonstick skillet. Add the shallots and cook, stirring, until softened slightly, about 2 minutes. Add the mushrooms and cook, stirring occasionally, until the water they release has evaporated and they begin to brown, about 10 minutes. Add the green beans and stir to combine and rewarm. Season with salt and pepper and serve.
GREEN BEANS WITH SHALLOT BUTTER
Green Beans Tossed with shallots, butter and fresh parsley. This dish is quick and easy to prepare. This is a great holiday side dish when you are serving a large number of guests. Recipe is from Womens Day.
Provided by MTpockets
Categories Vegetable
Time 38m
Yield 12 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 120.2, Fat 9, SaturatedFat 5, Cholesterol 20.3, Sodium 160.2, Carbohydrate 9.8, Fiber 3.9, Sugar 1.6, Protein 2.4
GARLICKY GREEN BEANS WITH SHALLOT
Caramelized shallots and garlic with cheese. Yummy!
Provided by murphyjct
Categories Side Dish Vegetables Green Beans
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.
Nutrition Facts : Calories 168.7 calories, Carbohydrate 10 g, Cholesterol 13.1 mg, Fat 12.8 g, Fiber 3.1 g, Protein 5.3 g, SaturatedFat 4 g, Sodium 177.2 mg, Sugar 1.7 g
GREEN BEANS WITH SHALLOTS
Jazz up your green beans with the addition of buttery shallots
Provided by Lucy Netherton
Categories Side dish
Time 15m
Number Of Ingredients 3
Steps:
- Cook the green beans in boiling, salted water for 3-4 mins, until just tender. Drain and cool under cold running water. This can be done the day before - just keep the beans covered in the fridge.
- When you're ready to eat, heat the butter in a large frying pan until foaming, add the shallots and cook for 4-5 mins, until soft but not coloured. Throw in the beans and toss to coat. Cook for 1-2 mins until heated through, then season. Serve with the pork.
Nutrition Facts : Calories 48 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.05 milligram of sodium
GREEN BEANS WITH ALMONDS AND CARAMELIZED SHALLOTS
Savory and sweet. Everyone who tries this side dish absolutely loves it.
Provided by Jen
Categories Side Dish Vegetables Green Beans
Time 45m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 147.7 calories, Carbohydrate 17.1 g, Cholesterol 15.3 mg, Fat 8.3 g, Fiber 4.8 g, Protein 3.7 g, SaturatedFat 3.8 g, Sodium 51 mg, Sugar 7.3 g
GREEN BEANS WITH SHALLOTS
A package of frozen green beans makes these "dill-icious" green beans a fast and tasty accompaniment to almost any main course. -Linda Rabbit, Charles City, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook green beans according to package directions., Meanwhile, in a large skillet, saute mushrooms and shallots in oil until tender. Remove from the heat. Add the green beans, salt, dill and pepper; toss to coat.
Nutrition Facts : Calories 83 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 299mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
ROASTED GREEN BEANS WITH CRISPY SHALLOTS
This is an easy and flavorful way to prepare green beans. Roasting is a method I use often when cooking green beans, as the beans turn out tender with crisp, browned edges. The crispy, caramelized shallots and savory seasonings further accentuate the flavor of this dish.
Provided by MarthaStewartWanabe
Categories Vegetable
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Place all ingredients in a 9" x 13" baking pan (or on a cookie/baking sheet) and toss until green beans are thoroughly coated with oil and spices.
- Roast for 30 minutes, tossing at 15 minutes with a spatula, or until green beans are tender and beginning to brown around the edges. Some shallots near the top will become crisp, while the ones near the bottom of the pan will caramelize.
ROASTED GREEN BEANS AND SHALLOTS
Wholesome roasted alternative to the classic green bean casserole.
Provided by Autumnswirl
Categories Side Dish Vegetables Green Beans
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Place green beans in a large bowl. Mix in shallots, garlic, and almonds. Drizzle olive oil over the top; sprinkle salt and pepper evenly on top. Toss until everything is evenly coated with oil. Spread in a single layer on the prepared baking sheet.
- Roast in the preheated oven until beans are slightly shriveled and shallots are lightly browned, 10 to 15 minutes.
Nutrition Facts : Calories 141.3 calories, Carbohydrate 18.7 g, Fat 6.7 g, Fiber 4.7 g, Protein 4.4 g, SaturatedFat 0.8 g, Sodium 333.7 mg, Sugar 3.3 g
GREEN BEANS WITH BACON AND SHALLOTS
Categories Side Bacon Green Bean Summer Shallot Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 10 servings
Number Of Ingredients 4
Steps:
- Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Rinse under cold water. Drain well. Pat dry with paper towels. (Can be prepared 6 hours ahead. Wrap in paper towels; enclose in resealable plastic bag and refrigerate.)
- Cook bacon in heavy large skillet over medium heat until crisp. Transfer to paper towels and drain. Discard all but 3 tablespoons bacon fat in skillet. Add butter to skillet and melt over medium heat. Add shallots and sauté until tender and golden, about 4 minutes. Add beans and sauté until heated through, about 6 minutes. Add bacon to skillet and toss to blend. Season to taste with salt and pepper. Transfer to bowl and serve.
GREEN BEANS WITH SHALLOTS, GARLIC & TOASTED ALMONDS
Make an effort with your side dishes and you can make the main course simple but still deliver a stunning meal
Provided by John Torode
Categories Dinner, Side dish, Supper, Vegetable
Time 15m
Number Of Ingredients 6
Steps:
- Cook green beans in boiling salted water until tender, then drain and cool under running water. Set aside.
- Put olive oil, shallots, garlic cloves and some salt in a frying pan, then cook gently for about 8 mins until soft but not brown. Tip in the beans and a grind of pepper, toss well, then warm through. Finish with a squeeze of lemon and toasted flaked almonds.
Nutrition Facts : Calories 47 calories, Fat 3 grams fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein
SAUTEED GREEN BEANS WITH SHALLOTS
This is great to make at Thanksgiving...it tastes as good at room temperature as it does when it is hot, so you can move it off the stove to make room for more cooking! It's also quick to make, so its perfect for weeknight dinners. From Southern Living, but altered to my tastes.
Provided by breezermom
Categories Vegetable
Time 18m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare the green beans according to the package instructions.
- Melt the butter in a skillet. Saute the shallots over medium to medium high heat, depending on your preference of crispness. (I like them crisp). Add minced garlic if you are using it. (Add when shallots are almost to your desired level of doneness).
- Stir in balsamic vinegar and grape tomatoes. Sprinkle with salt and pepper to taste. Saute 2 more minutes.
Nutrition Facts : Calories 75.7, Fat 4.5, SaturatedFat 2.8, Cholesterol 11.4, Sodium 38.6, Carbohydrate 8.6, Fiber 3.1, Sugar 1.2, Protein 2
GREEN BEANS WITH SHALLOTS & DILL
Found this tasty green bean dish in Victoria magazine. So good with fresh beans and dill from the garden.
Provided by Debster
Categories Vegetable
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Blanch the green beans in boiling salted water for 6 to 7 minutes, or until just tender.
- Drain and transfer to a bowl of ice water to set the color.
- Drain and pat dry.
- Transfer to a plastic storage bag& chill.
- (Beans may be prepared 1 day in advance.) In a large skillet set over moderate heat, cook the shallots in the olive oil, stirring occasionally, until lightly golden.
- Add the green beans and salt and pepper and cook until heated through.
- Add the dill, lemon peel, and lemon juice.
- Toss to coat, and transfer to a serving dish.
GREEN BEANS WITH SHALLOT DRESSING
With this delicious dressing, green beans are totally yummers! My kids had two servings each last night!
Provided by Jen Wolpert
Categories Side Dish Vegetables Green Beans
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slice on a paper towel-lined plate. Let cool and crumble bacon. Reserve 1 teaspoon of bacon drippings.
- Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the green beans, recover, and steam until just tender, 3 minutes.
- Whisk together olive oil, Dijon-style mustard, vinegar, bacon drippings, and shallot in a bowl. Toss hot, steamed green beans in a bowl with the dressing and crumbled bacon, and serve.
Nutrition Facts : Calories 130.3 calories, Carbohydrate 2.7 g, Cholesterol 3.7 mg, Fat 12.4 g, Fiber 1.9 g, Protein 1.5 g, SaturatedFat 2.2 g, Sodium 300.3 mg, Sugar 0.1 g
GREEN BEANS WITH SHALLOTS, HAZELNUTS, AND TARRAGON
Provided by Susan Spungen
Categories Side Thanksgiving Green Bean Tarragon Hazelnut Shallot Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Spread hazelnuts on a baking sheet and toast in the oven, tossing halfway through, until skins are splitting and nuts are fragrant, about 15 minutes. Transfer to a bowl to steam and cool, then rub the nuts with a kitchen towel to remove their skins. Roughly chop the hazelnuts and set aside.
- In a large sauté pan over medium-high heat, melt 1 tablespoon butter. Add shallots and cook, tossing, until lightly golden and softened, 3 to 4 minutes. Remove and set aside.
- Reduce heat to medium, and add 1/2 cup water, remaining 2 tablespoons butter, salt, and pepper to the same pan. Add the haricots verts and toss to coat. Cover pan and cook, tossing occasionally, until bright green and crisp-tender, about 3 minutes. Remove cover, raise heat to high and cook until the water evaporates and the beans are glazed, about 3 minutes more. Toss green beans with tarragon, lemon zest, hazelnuts, and sautéed shallots. Serve immediately.
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