Tuesday, October 7, 2008

Sauteed String Beans and Shallots

This is yet another one of those posts where I share with you basic side dishes I have built into my repertoire which get us through the week!

For this one in particular you need a steamer basket, which you can see inside the saucepan here:

It basically allows the vegetables to be steamed quickly when the cover is on. It requires no oil or butter, but then of course I add them to my saute pan anyway!

Try to time this so that the beans are JUST done steaming by the time you want to add them to the saute pan. If this cannot be done, plunge the beans into a bath of ice water until you are ready to add them to the saute pan, otherwise, they will keep cooking and be mushy.

Sauteed String Beans and Shallot
Makes 2-3 servings

2-3 handfuls string beans, ends trimmed and rinsed
1 medium shallot, minced
1 tablespoon olive oil
kosher salt and coarse ground pepper to taste

Place steamer basket in medium saucepan and add water until you can just see it peeking over the bottom of the steamer basket. Add the string beans and cover. Bring water to a boil, then cook for 2-3 minutes or until beans are a vibrant green color.

Meanwhile, heat olive oil in medium saute pan and add minced shallot. Cook for 3-4 minutes until shallot is tender.
Add beans from steamer and cook for 4-5 minutes more until heated through. Season with salt and pepper.

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