These are the best sautéed green beans you will ever have. Not only that, the says that you can put on your dinner table. Even the pickiest of eaters seem to like green beans, so they’re a wonderful option for family , but can be dressed up for a fancy dinner party side. These blistered green beans with shallots are the perfect example of that.
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To make these salt and peppered blistered with shallots you need just a short list of simple ingredients. Here is your shopping list for this quick and easy green bean : olive oil, butter, shallots, fresh garlic, fresh green beans, salt, black pepper and anchovies. The green beans cook up in a skillet on the stovetop and are on the table in about 30 minutes. Anchovies are my secret ingredient to add so much depth of flavor to this . Be sure not to bypass the anchovies. They make all the difference and will dissolve into a sauce.
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Serve these crispy, flavorful green beans as a side dish with chicken, , lamb, beef or seafood. I like to serve them with a roasted chicken and my .
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Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
- 3 tablespoons (divided)
- 3 tablespoons butter (divided)
- 1/2 cup shallots, diced
- 3 garlic cloves, thinly sliced
- 1 pound fresh green beans, trimmed
- and freshly ground
- 3 , minced
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Recipe Notes
- Don’t stir the green beans once they’re in a single layer in the pan. This helps them blister and develop flavor.
- Store any leftover green beans in an airtight container in the fridge for up to five days.
- These green beans are also delicious in salads and buddha bowls.
Here’s how to make it:
- Heat 1 tablespoon of oil and 1 tablespoon of butter over medium heat in a large skillet. Add the shallots and cook, stirring occasionally, until golden, about 5 minutes. Season with salt and pepper. Stir in garlic until fragrant, about 1 minute. Using a slotted spoon, remove the mixture from the pan and set aside.
- Add the remaining oil and butter to the skillet. Add green beans, season with salt and pepper, and toss to coat them evenly. Leave undisturbed over medium heat for 2 minutes to encourage blistering, then stir and cook, tossing every 2 minutes, until most of the beans are wilted, about 6 minutes longer.
- Reduce heat to low and add the shallot mixture and anchovies. Cook, stirring, until all is well incorporated and the anchovies have dissolved, about 2 additional minutes. Adjust seasoning with salt and pepper.
Nutrition Facts Per Serving
Calories: 220
Total Fat: 20.7g
Saturated Fat: 7.3g
Cholesterol: 36mg
Sodium: 654mg
Total Carbohydrate: 5.1g
Dietary Fiber: 0.9g
Total Sugars: 0.4g
Protein: 5.4g
Vitamin D: 6mcg
Calcium: 56mg
Iron: 1mg
Potassium: 196mg
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