Best 4 Blistered Green Beans With Fried Shallots Recipes
## Indulge in a Symphony of Flavors: Blistered Green Beans with Fried Shallots - A Culinary Journey for the Senses ##
Prepare to tantalize your taste buds with a vibrant and flavorful dish that combines the crispness of green beans, the umami richness of fried shallots, and a symphony of aromatic spices. Our blistered green beans with fried shallots recipe offers a perfect balance of textures and tastes, making it an unforgettable side dish or a delightful vegetarian main course.
This culinary delight features green beans that are blistered in a hot skillet, giving them a slightly charred exterior and a tender, juicy interior. The fried shallots add a crispy and savory element, while the combination of garlic, ginger, and red pepper flakes creates a fragrant and slightly spicy sauce that coats the green beans beautifully.
In addition to the main recipe, we offer variations that cater to different dietary preferences and taste profiles. For those who prefer a vegan option, we provide a plant-based version that uses vegetable broth instead of chicken broth. Craving a bit of heat? Our spicy variation incorporates serrano peppers for an extra kick. And for those who love a touch of sweetness, a honey-glazed variation adds a subtle hint of caramel flavor to the dish.
With its vibrant colors, delightful textures, and satisfying flavors, our blistered green beans with fried shallots recipe is a true culinary gem that will impress your family and friends at any gathering. So, gather your ingredients, fire up your stove, and embark on a culinary journey that promises an explosion of flavors in every bite.
BLISTERED GREEN BEANS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 10m
Yield 2 servings
Number Of Ingredients 3
Steps:
- Heat a cast-iron skillet over medium-high heat. Add the butter and when melted, add the beans. Let the beans sit and blister for about 90 seconds, then toss and allow to blister some more. Add the soy sauce, toss to coat the beans and serve.
GREEN BEANS AND GREENS WITH FRIED SHALLOTS
These delightfully al dente green beans are a quick-cooking nod to the green bean casserole. There is no cream of mushroom soup, but there are fried shallots. Torn leafy greens, briefly sautéed with a bit of butter and a few melted anchovies (which can be omitted for vegetarians), are added to the beans to wilt at the last minute for a very green-on-green side. Depending on what else you're serving, this could almost count as a salad. Be sure to finish with plenty of acid and flaky salt.
Provided by Alison Roman
Categories dinner, vegetables, side dish
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Heat oil and shallots in a large skillet over medium heat. Cook, swirling the skillet occasionally, until shallots are lightly browned and starting to crisp, 5 to 6 minutes. Using a slotted spoon, transfer shallots to a paper towel; season with salt and pepper.
- Transfer half of the oil from the pan to a small bowl. Return the skillet to medium-high heat, and add green beans. Season with salt and pepper and cook, without tossing, until lightly charred and blistered on one side, 3 to 4 minutes. Give them a toss, and cook, another 3 to 4 minutes, until just tender and cooked through.
- Add butter and anchovies, and season with salt and pepper. Add kale, and toss to coat until greens are wilted and tender and butter is melted, 2 to 3 minutes. Remove from heat, and add vinegar, tossing to coat. Season with salt, pepper and more vinegar, if needed.
- Transfer to a large bowl or platter and drizzle with reserved shallot oil. Scatter with fried shallots and flaky salt, and serve.
BLISTERED GREEN BEANS WITH SHALLOTS AND PISTACHIOS
The bittersweet taste of blistered green beans shines through the strong flavors of soy and lime in this side dish, where fried shallots, garlic and pistachios add crunch. Cutting the beans in half makes them easier to maneuver in the wok and helps them cook evenly. For a bit of heat, toss in a minced bird's-eye chile or sprinkle some red-pepper flakes over the dish when adding your garnishes. You can serve these blistered beauties alongside your Thanksgiving turkey - but they're equally at home on the dinner table, regardless of the season.
Provided by Nik Sharma
Categories vegetables, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons oil in a large wok or saucepan set over high, adding more as needed to cover the bottom. Once the oil is hot, add the shallots and season with salt. Cook until shallots turn golden brown and slightly crisp, about 4 to 6 minutes. (Watch them carefully, and pull them from the pan when just golden, or they will taste very bitter.) Using a slotted spoon, transfer the shallots to a medium bowl.
- In the same wok, heat 1 tablespoon oil over high. Fry the garlic and pistachios, stirring frequently, until the garlic is fragrant and the pistachios are light brown, about 30 to 45 seconds. Remove with a slotted spoon and transfer to the bowl with the shallots.
- Add the remaining 1 tablespoon oil to the wok and reduce the heat to medium-high. Add the green beans and season with salt. Stir-fry until they blister, about 6 to 8 minutes. Add the soy sauce to the green beans and remove from heat. Add lime juice and black pepper and fold to coat.
- Transfer the green beans to a serving bowl or plate. Garnish with the fried shallots, garlic and pistachios. Serve immediately.
GREEN BEANS WITH SHALLOTS
Jazz up your green beans with the addition of buttery shallots
Provided by Lucy Netherton
Categories Side dish
Time 15m
Number Of Ingredients 3
Steps:
- Cook the green beans in boiling, salted water for 3-4 mins, until just tender. Drain and cool under cold running water. This can be done the day before - just keep the beans covered in the fridge.
- When you're ready to eat, heat the butter in a large frying pan until foaming, add the shallots and cook for 4-5 mins, until soft but not coloured. Throw in the beans and toss to coat. Cook for 1-2 mins until heated through, then season. Serve with the pork.
Nutrition Facts : Calories 48 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.05 milligram of sodium
Tips:
- Choose fresh, tender green beans: Look for beans that are bright green and snap easily when you bend them. Avoid beans that are limp or have brown spots.
- Trim the green beans: Remove the tough ends of the beans by snapping them off or using a sharp knife.
- Blanch the green beans: Blanching helps to preserve the color and crispness of the beans. To blanch, bring a large pot of salted water to a boil. Add the green beans and cook for 2-3 minutes, or until they are bright green and tender-crisp. Drain the beans immediately and rinse them with cold water to stop the cooking process.
- Make the shallot vinaigrette: While the beans are blanching, make the shallot vinaigrette. In a small bowl, whisk together the olive oil, vinegar, shallots, garlic, salt, and pepper. Set aside.
- Fry the shallots: Heat a large skillet over medium-high heat. Add the shallots and cook, stirring frequently, until they are golden brown and crispy. Remove the shallots from the skillet and drain them on paper towels.
- Toss the beans with the vinaigrette and shallots: In a large bowl, combine the blanched green beans, vinaigrette, and fried shallots. Toss to coat.
- Serve immediately: Blistered green beans are best served immediately, while they are still warm and crispy.
Conclusion:
This recipe for blistered green beans with fried shallots is a delicious and easy side dish that is perfect for any occasion. The beans are blanched to preserve their color and crispness, then tossed with a simple shallot vinaigrette and fried shallots. The result is a flavorful and healthy dish that is sure to please everyone at your table.
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