Oxmoor House
Hands-on Time
30 Mins
Total Time
30 Mins
Yield
Makes 8 to 10 servings

Crisp-tender green beans are given a lift of sweet, smoky flavor with the addition of caramelized shallots.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Ratings & Reviews

LTotti's Review

2Cookie
October 13, 2014
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!!!

eazbroze's Review

user
October 12, 2012
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.

2Cookie's Review

LTotti
November 27, 2011
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.

user's Review

grace1228
November 13, 2011
N/A

grace1228's Review

eazbroze
October 26, 2011
Great recipe. Delicious and simple. Visually, it turned out just like in the magazine.