- Serves: 8
- Active Time: 15 mins
- Total Time: 25 mins
- Views: 317,000
- Success Rating: 98% (?)
Bring a large pot of water to a boil and add the salt.
Prepare the beans by cutting off the stem (if necessary). If the beans are large, French the beans or cut them diagonally into bite-sized pieces.
Add the beans to the boiling water and blanch for about 2 to 3 minutes, or until the beans are still a little bit crunchy. Strain the beans.
Heat a large sauté pan and heat over medium-high heat. Add the butter and oil. *Note: If desired, omit the butter or use a non-dairy butter. If omitting the butter, add a touch more oil instead.
Once hot, add the minced shallots and saute for about 2 minutes or until translucent and they start to brown slightly. Add the crushed garlic and cook for another 30 seconds, being careful not to burn the garlic. Add the cooked beans to the pan and saute for about 1 to 2 minutes, stirring to combine all of the ingredients. Season with salt and freshly ground black pepper. Cook until the beans are warmed through. Serve immediately.
- by Dawn Thomas
- December 6, 2006
This is a great dish that can be fully prepared in advanced except for a last minute saute that will take 2 minutes prior to serving.
Pre-washed and pre-trimmed baby French beans are perfect for this dish because they are very tender and also look very nice on the plate.
The beans can be prepared and blanched a few hours in advance. Use an ice bath to stop the cooking process. Just before serving, all you have to do is quickly heat them up and season.