Photo: Howard L. Puckett; Styling: Cindy Manning Barr
Yield
12 servings (serving size: 1 cup)

How to Make It

Step 1

Trim ends from beans, and remove strings. Drop beans into a large stockpot of boiling water; cook 10 minutes or until crisp-tender. Drain.

Step 2

Heat oil in stockpot over medium heat. Add shallots; sauté 3 minutes or until tender. Add green beans and water; cook 3 minutes or until beans are tender, stirring occasionally. Remove from heat, and stir in salt and pepper.

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