February 7, 2011

Crispy String Beans

I grew up in a household where the pressure cooker was king.  Carrots, string beans, broccoli… it was all thrown into the pressure cooker, only to emerge limp and mushy.  It wasn’t until I was older that I realized that, golly, veggies can be crisp… and crisp veggies are delectable!

The Barefoot Contessa is my go-to resource when I’m throwing a casual get together, and she didn’t disappoint with her string bean recipe.  Crisp, green and with just a hint of onion flavor from the shallots, it is a great way to showcase fresh string beans.  Kudos to the Contessa!

String Beans with Shallots
Courtesy Ina Garten, the Barefoot Contessa
1 pound string beans
2 Tbs butter
1 Tbs olive oil
3 large shallots, roughly chopped
salt and ground black pepper

Prepare a large bowl with ice water and set aside.  Bring a pot of salted water to a boil.  Add the string beans and cook for about 3 minutes, or until they’re crisp-tender.  Immediately remove the beans and plunge them into the ice water.

Meanwhile, heat the butter and oil in a large pan over medium heat.  Add the shallots and sauté for five minutes, stirring occasionally, until lightly browned.  Drain the string beans and add to the pan with a dash of salt and pepper.  Cook just until the beans are hot.  Serve to rave reviews.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...