Best 8 Green Beans With Caramelized Shallots Recipes

GREEN BEANS WITH ALMONDS AND CARAMELIZED SHALLOTS

Steps:

• Place the slivered almonds in a dry skillet over low heat, and cook and stir constantly until the almonds are lightly toasted, 3 to 5 minutes. Watch carefully, because they burn easily. Remove the almonds and set aside.
• Heat butter in a skillet over medium-low heat, and cook and stir the shallots and red bell pepper until softened, about 8 minutes. Sprinkle the shallot mixture with sugar, salt, and pepper, and reduce heat to low. Cover, and cook slowly, stirring occasionally, until the sugar dissolves and the shallots caramelize, 5 to 8 minutes.
• Place a steamer insert into a saucepan, fill with water to just below the bottom of the steamer, and bring the water to a boil. Add the green beans, cover, and steam until just tender enough to pierce with a fork, 7 to 8 minutes. Drain the green beans, place them into the skillet with the shallot mixture, mix well, and gently stir in the toasted almonds.

GREEN BEANS WITH CARAMELIZED SHALLOTS

Steps:

• In a medium saucepan with a tight-fitting lid, melt 2 tablespoons butter over medium heat; swirl to coat bottom of pan. Add shallots; cover. Reduce heat to medium-low; cook, stirring occasionally, until golden brown, 15 to 20 minutes. Set aside.
• Meanwhile, in a large pot of boiling salted water, cook green beans until fork-tender, 4 to 6 minutes. Drain; return to pot. Toss with remaining tablespoon butter. Season with salt and pepper.
• Transfer green beans to a serving dish; top with caramelized shallots.

STRING BEANS WITH SHALLOTS

Steps:

• Blanch the string beans in a large pot of boiling salted water for 1 1/2 minutes only. Drain immediately and immerse in a bowl of ice water.
• Heat the butter and oil in a very large saute pan (12-inch diameter) or large pot and saute the shallots on medium heat for 5 to 10 minutes, tossing occasionally, until lightly browned. Drain the string beans and add to the shallots with 1/2 teaspoon salt and the pepper, tossing well. Heat only until the beans are hot.
• If you're using regular string beans, blanch them for about 3 minutes, until they're crisp-tender.

CARAMELIZED SHALLOTS

Steps:

• Preheat the oven to 400 degrees F.
• Melt the butter in a 12-inch ovenproof saute pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well.
• Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season, to taste, sprinkle with parsley, and serve hot.

GREEN BEANS WITH CARAMELIZED SHALLOTS

Steps:

• Rinse the green beans and steam over boiling water until crisp tender, about 5 minutes.
• These can also be placed in a microwave safe dish and microwaved 4 to 5 minutes or again until crisp tender.
• Over medium heat, melt butter in a nonstick skillet; add shallots.
• Cook stirring often until golden brown, approximately 5 minutes (if needed add a touch of water to prevent burning).
• Add the green beans and toss until hot; season with salt and pepper sprinkle with lemon zest and serve.

GREEN BEANS WITH CARAMELIZED SHALLOTS

Steps:

• Cook beans in boiling salted water until tender, about 6 minutes. Drain. Transfer to bowl of ice water to cool. Drain well.
• Cut off and discard ends from shallots. Cut shallots lengthwise in half, then remove peel with paring knife.
• Melt butter with oil in heavy large skillet over medium-high heat. Add shallots and saute 1 minute.
• Reduce heat to medium-low; saute until shallots are browned and tender, about 20 minutes. Sprinkle with thyme. Season to taste with salt and pepper.
• Add the green beans, mix together, and heat through. Serve.
• DO AHEAD Can be made 2 hours ahead. Cover loosely with foil and let stand at room temperature.

GREEN BEANS WITH CARAMELIZED-SHALLOT BUTTER

Steps:

• Melt butter in a saucepan over medium-high heat.
• Add shallots and saute' 4 minutes (or until golden); stir in vinegar and cook 1 1/2 more minutes.
• Remove from heat and stir in thyme, rind, salt, and pepper (I added more butter at this point).
• Cook beans in boiling water 3 minutes or until crisp-tender; drain.
• Combine beans and shallot mixture in a large bowl and toss well to coat.

GREEN BEANS WITH CARAMELIZED PECANS

Steps:

• Heat oven to 350°F with rack in middle.
• Spread out pecans on a rimmed sheet pan and bake in oven until pale golden on inside, about 6 to 8 minutes. Cool and coarsely chop.
• Have ready a colander submerged in a large bowl of ice water. Cook beans in a 6- to 8-quart pot of well-salted boiling water, uncovered, until just tender, 5 to 8 minutes. Using a large slotted spoon and/or tongs, transfer beans to colander in ice water to stop cooking, then drain well and dry on towels.
• Heat butter in a 12- to 14-inch deep heavy skillet (preferably straight-sided) over moderately high heat until foam subsides, then add shallot and cook, stirring until pale golden, 2 to 3 minutes.
• Reduce heat to medium and stir in sugar until almost dissolved, then cook pecans, stirring, 1 minute.
• Add green beans, kosher salt, and pepper, and sauté beans, turning them with tongs, until heated through, 2 to 4 minutes. Transfer to a platter and serve.