- 1 lb. haricots verts or small thin green beans, trimmed
- 5 tablespoons unsalted butter
- ¼ cup chopped shallots
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- ½ teaspoon fresh lemon juice
ingredients
directions
1. For Haricots Verts: Bring a pot of salted water to a boil. Add the beans and cover the pot so the water comes back to a boil quickly, then uncover and cook over high heat for 5 to 6 minutes, until al dente – tender but still firm to the bite. Drain and drop in a bowl of ice-cold water to cool. Drain and set aside. |
2. For Shallots: At serving time, melt the butter in a large skillet. Add the shallots and cook for about 1 minute. Add the beans, salt, and pepper and toss just until heated through. Add the lemon juice and toss again. |
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