This recipe calls for green beans, but I use the skinny ones when I can find them. One grocery calls them haricot verde and the other just labels them as green beans. I buy a 16 ounce package, which makes plenty for dinner and some leftovers for the next day. Some stores sell them in a smaller one serving package. You can adjust the recipe if you find the smaller or only want to cook half the recipe.
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If you have never cooked with a shallot before, you will be pleasantly surprised. They are in the onion and garlic family, but they have a really good depth of flavor and are not hot like onions can be sometimes. They look like this:
We like our green beans softer, so I boil mine for 20 minutes. If you like a crunch, you may even want less time than my recipe calls for.
1 16 ounce package of green beans (we use the thin ones)
salt
1 large or 2 small shallots
2 tsp butter
Fill a large stockpot with water. Add green beans and salt. Boil for 7 to 20 minutes.
Meanwhile, peel and slice shallots
. In a frying pan, melt butter and cook shallots until they start to brown over medium heat.
Drain your green beans and add to the butter mixture and toss. Serve Warm.
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