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.