GREEN BEANS WITH SHALLOTS
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Bring a medium pot of cold water to a boil over high heat and salt it generously. Trim the stem end off the green beans. Peel and finely chop the shallot.
- Drop the green beans into the boiling water and cook, uncovered, until crisp-tender, about 4 minutes. Drain in a colander set in the sink and rinse with very cold water until cool. Drain well and pat dry with paper towels. (The vegetables can be prepared up to this point, up to 4 hours ahead.)
- Heat the olive oil in a large skillet over medium heat. Add the shallot and cook, stirring occasionally, until the shallot is just golden, about 2 minutes. Add the green beans, increase the heat to high, and cook, stirring occasionally, until the beans are heated through, about 4 minutes. Season with the 1/2 teaspoon salt and some pepper and serve immediately.
BALSAMIC PANCETTA GREEN BEANS WITH SHALLOTS
Great ingredients create a delicious and unique taste for everyday green beans. Try these when you want to add extra punch to your meal!
Provided by ninja
Categories Vegetable
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Cook pancetta in a large skillet over medium-high heat, stirring frequently until crisp, about 5 minutes. Remove pancetta with a slotted spoon and drain on paper towels; reserve drippings in pan.
- Add shallots to the skillet drippings; cook over medium-high heat until golden brown, about 6 minutes. Add balsamic vinegar and cook for 1 minute. Remove from heat.
- Place green beans in large pot of lightly salted, boiling water. Cook until just crisp-tender, 5-6 minutes. Drain immediately and add green beans to shallot mixture; season with salt and pepper. Toss until coated, place in dish, sprinkle pancetta over top, and serve.
Nutrition Facts : Calories 38, Fat 0.2, Sodium 104.3, Carbohydrate 8.5, Fiber 2.1, Sugar 3.3, Protein 1.8
FRENCH GREEN BEANS AND SHALLOTS
These are perfect green beans: simple flavors combined into an elegant dish that goes with almost anything. Mr. Pepin suggests a roast chicken, but they would pair equally well with a celebratory roast.
Provided by Jacques Pepin
Categories easy, quick, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring the water to a boil. Add the beans and cover the pot. Continue cooking the beans, covered, for 3 to 5 minutes until tender but firm. Drain and rinse under cold water.
- At serving time, heat the butter in a skillet, add the shallots and saute for about 1 minute, until the shallots start to brown.
- Add the beans, salt and pepper, and saute briefly. Sprinkle with lemon juice and serve with the chicken.
Nutrition Facts : @context http, Calories 118, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 9 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 164 milligrams, Sugar 4 grams, TransFat 0 grams
BALSAMIC GREEN BEANS
Make and share this Balsamic Green Beans recipe from Food.com.
Provided by chia2160
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Add 1 tbsp balsamic vinegar to sugar, mix and set aside.
- Heat a skillet on high heat, add oil.
- Add garlic, shallots and green beans, salt and pepper; stir fry for a few minutes until beans start to shrivel.
- Reduce heat to low, add water and balsamic mixture and cover, cook for 5 minutes more.
- Stir in remaining balsamic, add butter and almonds, swirling pan to blend.
Nutrition Facts : Calories 176.5, Fat 14.3, SaturatedFat 3.1, Cholesterol 7.6, Sodium 33.7, Carbohydrate 10.8, Fiber 3.3, Sugar 4.7, Protein 3.7
GREEN BEANS, BALSAMIC AND PANCETTA
Pancetta is a mild, Italian bacon. If not available where you shop, use thin slices of regular bacon. I like this recipe because you can make ahead and keep for up to 2 days. From Chatelaine Magazine.
Provided by TOOLBELT DIVA
Categories Pork
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large saucepan of water to a boil over high heat.
- Meanwhile, slice pancetta into thin strips.
- Finely chopped shallots should measure about 3 tablespoons (45 mL).
- Trim ends from beans.
- Over medium heat, melt butter in a wide frying pan.
- Add pancetta and shallots.
- Stir often 3 to 5 minutes until pancetta is crisp.
- While pancetta is cooking, place beans into boiling water.
- Boil uncovered, 2 to 3 minutes, until almost tender-crisp.
- Drain thoroughly.
- When pancetta is cooked, add hot beans to pan.
- Sprinkle with salt.
- Add in vinegar.
- Stir often for about 1 minute, until vinegar is absorbed.
- Turn onto a platter; garnish with Parmesan shavings, if you wish.
- Serve immediately, with Roast Pork, Stuffed With Stilton.
- Make Ahead: After boiling beans, drain and plunge into a bowl of ice water to stop cooking.
- Drain.
- Pat dry with paper towels.
- Wrap and refrigerate.
- Prepare shallots and pancetta following the recipe, but do not cook.
- Wrap and refrigerate up to 2 days.
- When ready to cook, continue with recipe.
- Beans, from the refrigerator, may need a couple of extra minutes to heat.
Nutrition Facts : Calories 54.2, Fat 1.2, SaturatedFat 0.7, Cholesterol 2.5, Sodium 308.3, Carbohydrate 10.1, Fiber 3.1, Sugar 4.9, Protein 2.2
GREEN BEANS WITH BALSAMIC-SHALLOT BUTTER
Make and share this Green Beans With Balsamic-Shallot Butter recipe from Food.com.
Provided by lazyme
Categories Vegetable
Time 25m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Combine vinegar and shallots in heavy small saucepan. Boil over medium heat until most vinegar is absorbed (about 1 tablespoon liquid should remain in pan), stirring frequently, about 6 minutes. Transfer mixture to small bowl; cool completely. Add butter; mix with fork until blended.
- Cook beans in large pot of boiling salted water until crisp-tender, about 6 minutes. Drain. Refresh under cold water; drain. Pat dry with paper towels. (Balsamic-shallot butter and beans can be made 1 day ahead. Cover separately; chill.)
- Combine beans and balsamic-shallot butter in large nonstick skillet. Toss over medium heat until beans are heated through, about 5 minutes. Season to taste with salt and pepper and serve.
SAVORY GREEN BEANS
Fresh green beans with sweet caramelized shallots and savory Italian pancetta take vegetables to a whole new level.
Provided by Eve
Categories Side Dish Vegetables Green Beans
Time 35m
Yield 6
Number Of Ingredients 4
Steps:
- Bring a large pot of lightly salted water to a boil. Add the green beans and boil 3 to 4 minutes until just tender. Drain beans and immediately plunge into ice water. Allow to sit in ice water until cold, then drain well, and set aside.
- Cook pancetta in a large skillet over medium-high heat until crispy, then set aside. Reduce heat to medium, stir shallots into the pancetta fat, and cook gently until the shallots have turned dark golden brown, about 10 minutes. Place pancetta and green beans in skillet; toss and cook until warmed through, about 2 minutes. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 105.3 calories, Carbohydrate 9.6 g, Cholesterol 9.5 mg, Fat 6.5 g, Fiber 3.9 g, Protein 3.9 g, SaturatedFat 2.1 g, Sodium 124.4 mg, Sugar 1.9 g
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FRENCH GREEN BEANS WITH SHALLOTS - ONCE UPON A CHEF
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Cuisine American, FrenchTotal Time 20 minsCategory Vegetables & SidesCalories 116 per serving
- Heat the oil in a large skillet over medium-low heat. Add the shallots and cook, stirring frequently, until soft and translucent, about 8 minutes. Do not brown.
- Add the beans, salt, pepper and water; bring to a boil. Cover the skillet, reduce the heat to low, and cook for 8 minutes.
- Remove the lid and increase the heat to high. Cook, stirring frequently, until the liquid is evaporated, the beans are tender, and the shallots are jammy, about 6 minutes. Taste and adjust the seasoning with salt, pepper, and a pinch of sugar. Serve warm.
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