Sandra Ina Garten String Beans With Shallots Recipe is a classic French-inspired side dish that pairs crisp green beans with buttery sautéed shallots. This quick vegetable course uses fresh produce, unsalted butter, and extra virgin olive oil to create a vibrant addition to any roast dinner.
The first time I made this, I rushed the shallots and they ended up bitter and burnt. Now I always keep the heat at a steady medium and wait for that soft, golden brown colour to develop slowly. Taking your time with the base of the dish is what builds the sweet flavour that balances the earthy beans.
Getting the texture of the vegetables right is the other half of the battle. If you do nothing else, make sure you have a bowl of ice water ready before the beans even hit the boiling water. That shock stops the cooking instantly and keeps the beans from turning into a grey, mushy mess. It is the only way to get that professional snap when you bite into them.
Ina Garten String Beans With Shallots Recipe Ingredients
- 700g (1.5lb) fresh green beans, trimmed
- 45g (1.5oz) unsalted butter
- 3 tbsp olive oil
- 3 large shallots, thinly sliced into rings
- 1 tsp sea salt
- ½ tsp freshly ground black pepper
How To Make Ina Garten String Beans With Shallots Recipe
- Blanch the beans: Bring a large pot of salted water to a rolling boil over high heat. Add the green beans and cook for 2 to 3 minutes until they are tender but still have a firm bite. Drain them immediately and plunge the beans into a large bowl filled with ice and cold water.
- Caramelize the shallots: Melt the butter and olive oil in a large frying pan over medium heat. Add the sliced shallots and cook for 5 to 7 minutes, stirring often, until they are soft and golden brown. Make sure the heat isn’t too high or the butter will burn before the shallots soften.
- Sauté the beans: Drain the cooled beans well and pat them dry with kitchen roll. Add them to the pan with the shallots and toss well to coat every bean in the butter mixture. Cook for 3 to 4 minutes until the beans are heated through and slightly glossy.
- Season and serve: Sprinkle the salt and pepper over the vegetables while they are still in the hot pan. Give them one final toss to spread the seasoning evenly and serve them straight away while they are hot.
Recipe Tips
Dry the beans thoroughly. After the ice bath, use a clean tea towel or kitchen roll to remove every drop of water. Any leftover moisture will steam the beans in the frying pan instead of letting them sauté in the butter and oil.
Slice shallots evenly. Use a mandoline or a very sharp knife to get thin, uniform rings. If the pieces are different thicknesses, the small bits will burn while the thicker ones stay raw and crunchy.
Prepare the ice bath early. You need the water to be freezing cold the second the beans come out of the boiling pot. If you wait to find the ice cubes after the beans are done, they will overcook in their own heat.
Use unsalted butter. This allows you to control the seasoning at the end with the sea salt. Salted butter varies in strength and can make the delicate shallots taste too harsh if the water reduces in the pan.
Make it ahead. You can blanch the beans and slice the shallots up to eight hours before you plan to eat. Keep the beans in the fridge and simply start the sautéing process ten minutes before serving dinner.
What To Serve With String Beans With Shallots
These beans are the ideal partner for a traditional Sunday roast or a pan-seared piece of fish. They work particularly well alongside roast chicken, leg of lamb, or a thick beef fillet.
If you want a lighter meal, try them with grilled salmon or a simple lemon risotto. The sweetness of the shallots also complements starchy sides like garlic mashed potatoes or crispy roast potatoes.
How To Store String Beans With Shallots
Fridge
Put any leftovers in a sealed container once they have cooled down completely. They will stay fresh in the fridge for up to three days.
Reheat
The best method is to toss them back into a hot frying pan with a tiny knob of butter for two minutes. You can use a microwave for 60 seconds, but the beans will lose their snap and become quite soft.
Freeze
Do not put this dish in the freezer. The cellular structure of the green beans breaks down when frozen, resulting in a watery, limp texture once you thaw them out.
Ina Garten String Beans With Shallots Recipe Nutrition Facts
- Calories 145
- Protein 2g
- Fat 11g
- Carbohydrates 9g
- Sugar 4g
- Sodium 390mg.
Estimated. May vary based on ingredients and cooking methods.
FAQs
This usually happens if the heat is too high or they cook for too long. If they turn dark brown or black, they will taste acrid, so keep the heat at medium and stir them frequently.
Yes, but you should skip the boiling and ice bath steps entirely. Thaw them first and pat them very dry before adding them directly to the pan with the cooked shallots.
Red onions are the closest substitute because they have a similar sweetness when cooked. Slice them very thin and cook them for a few extra minutes to make sure they soften completely.
Ina Garten String Beans With Shallots Recipe
Description
Vibrant green beans tossed in a sweet, golden shallot butter for a crisp and savoury side dish.
Ingredients
Instructions
- Boil the trimmed green beans in salted water for 3 minutes until tender-crisp.
- Plunge the beans into ice water immediately to stop the cooking and preserve the colour.
- Melt butter and oil in a pan and sauté shallots for 7 minutes until golden.
- Dry the beans thoroughly and add them to the pan with the shallots.
- Toss the mixture for 3 minutes until the vegetables are heated through.
- Season with salt and pepper and serve immediately while hot.
