String Beans and Caramelized Shallots

This time of year, I serve these string beans on a weeknight with roasted chicken I pick up at the grocery store and boiled fingerling potatoes tossed with olive oil, apple cider vinegar, salt, and pepper. Like French fries, it’s always good to toss an extra pinch of salt on the beans right before serving.

1 lb haricots verts (string green beans), stems removed
2 tablespoons olive oil
1 tablespoon butter
2 large shallots, chopped (approx 1 cup)
1/2 tsp Kosher salt
Freshly ground pepper, to taste

Blanch the string beans in a large pot of boiling water 1-2 minutes (3-4 minutes if your beans are fairly thick) Drain immediately and spray them with cold water to stop them from cooking any further.
Heat the oil and butter in a large sauté pan and sauté the shallots on medium heat for 10-15 minutes, tossing occasionally, until translucent and golden. If your shallots seem to be browning too quickly, turn your heat down a bit.
When the shallots are done, add your drained green beans to the pan, along with the salt and pepper. Heat only until the beans are hot.
Don’t even bother with forks and knives. Eat these with your fingers!

YIELD: enough for a family of 5