Crisp-tender green beans are given a lift of sweet, smoky flavor with the addition of caramelized shallots.
2 pounds haricots verts (tiny green beans), trimmed
3 tablespoons butter
1 tablespoon light brown sugar
1 tablespoon olive oil
1 pound shallots, halved lengthwise and peeled
2 tablespoons red wine vinegar
How to Make It
Cook green beans in boiling salted water to cover 3 to 4 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain.
Melt butter and brown sugar with olive oil in a large skillet over medium-high heat; add shallots, and sauté 2 minutes. Reduce heat to medium-low, add vinegar, and sauté 10 minutes or until shallots are golden brown and tender.
Increase heat to medium-high; add green beans, and sauté 5 minutes or until thoroughly heated. Season with salt and freshly ground pepper to taste.
My 25 year old daughter looked this recipe up when her grandmother asked her to cook the haricot beans she had purchased for a family dinner recently. EVERYONE loved them and had seconds. The caramelized shallots, touch of brown sugar and vinegar marry well and create a very pleasing subtle flavor. This recipe will replace a couple of recipes I have used in the past. I plan to use it for Thanksgiving this year!!!
This was my first try at caramelized shallots, and they were really good. I used regular green beans instead of haricots, and had to boil them for awhile longer. I also subbed apple cider vinegar for the red wine vinegar since that is what I had on hand.
I purchase the haricots from Whole Foods since I wanted everything to turn out perfectly. The shallots turned out golden and sweet. I boiled the beans for a little longer because they were still hard and crunchy after the four minutes. I increased the heat in the shallot pan, toss the beans in in batches and heated on high. I must still have a pound of these beans, at least, in my refrigerator as left overs. They looked like the picture, that is true, but they were tough and chewy. i have made haricots plenty of times, so I don't want to take total blame. Sometimes I think it could be me and not the recipe, esp after others say how wonderful and easy a recipe was. For me, this is not worth trying again. Even the shallots couldn't pull it off.