Best 14 Shallot Sauteed Green Beans Recipes

SAUTéED GREEN BEANS AND SHALLOTS

Steps:

• In large saucepan, heat 2 quarts (8 cups) water to boiling. Add green beans. Cover; cook about 5 minutes or until crisp-tender. Remove green beans from boiling water; immediately plunge into ice water until cold. Drain.
• Meanwhile, in 12-inch skillet, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 1 tablespoon bacon drippings in skillet.
• Cook shallots in reserved bacon drippings over medium heat, stirring occasionally, until tender. Add green beans, salt, black pepper and red pepper; cook 2 to 3 minutes, stirring frequently, until thoroughly heated.
• Spoon bean mixture into serving dish. Sprinkle with cheese and crumbled bacon.

SAUTEED GREEN BEANS WITH SHALLOTS AND GARLIC

Steps:

• Bring a medium saucepot of salted water to a boil. Add the green beans and cook until crisp-tender, about 4 minutes. Drain and rinse under cold water until the beans are cool. Drain well.
• Heat the olive oil in a large skillet over medium heat. Add the shallot and cook, stirring occasionally, until lightly browned and tender, about 2 minutes. Add the green beans and garlic and increase the heat to medium-high. Cook, stirring occasionally, until the garlic has softened and the beans are heated through, about 4 minutes. Season with salt and pepper.

ROASTED GREEN BEANS AND SHALLOTS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Place green beans in a large bowl. Mix in shallots, garlic, and almonds. Drizzle olive oil over the top; sprinkle salt and pepper evenly on top. Toss until everything is evenly coated with oil. Spread in a single layer on the prepared baking sheet.
• Roast in the preheated oven until beans are slightly shriveled and shallots are lightly browned, 10 to 15 minutes.

SAUTEED GREEN BEANS WITH SHALLOTS

Steps:

• Prepare the green beans according to the package instructions.
• Melt the butter in a skillet. Saute the shallots over medium to medium high heat, depending on your preference of crispness. (I like them crisp). Add minced garlic if you are using it. (Add when shallots are almost to your desired level of doneness).
• Stir in balsamic vinegar and grape tomatoes. Sprinkle with salt and pepper to taste. Saute 2 more minutes.

SHALLOT SAUTEED GREEN BEANS

Steps:

• Bring 6-7 quarts of water to a boil in a large, deep pot. When at a rolling boil, add two pinches of salt.
• Carefully add the washed and trimmed green beans.
• Stir gently for 30-45 seconds, or until the beans turn a bright green color. The ideas is not only to blanch them, but to partially cook them.
• After 30-45 seconds have passed, drain beans into colander. Toss beans to remove any excess water and leave to drain.
• Melt butter over low heat. When foaming subsides, add olive oil. Add the shallots in handfuls, separating the layers while sprinkling into the pan.
• Allow the shallot to cook over medium heat until it becomes slightly translucent.
• Add beans, boost heat to medium high. Toss the beans with the butter and oil until all are coated.
• Continue to toss the beans every few minutes, or until they are cooked through and a little browned. Add salt and pepper to taste.

GREEN BEANS WITH MUSHROOM AND SHALLOTS

Steps:

• Put green beans in a microwave-safe bowl with the water. Cover tightly and microwave on high for 4 minutes. Carefully remove the cover, drain in a colander, shaking off any excess water, and set aside.
• While the beans are cooking, heat the oil over medium-high heat in a large nonstick skillet. Add the shallots and cook, stirring, until softened slightly, about 2 minutes. Add the mushrooms and cook, stirring occasionally, until the water they release has evaporated and they begin to brown, about 10 minutes. Add the green beans and stir to combine and rewarm. Season with salt and pepper and serve.

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.

SAUTEED GREEN BEANS WITH SOY, SHALLOTS, GINGER, GARLIC AND CHILE

Steps:

• Prepare the scallion garnish: Finely slice the scallions on an angle and drop them into a large bowl with ice and water - this will make the scallion threads curl up nicely so they look like ribbons. Set aside.
• Wash green beans under cold running water. Cut off the root ends and discard. Bring a large pot of salted water to a boil over medium-high heat. Add the beans and blanch until bright green, about 2 minutes. Shock in ice water then drain in a colander.
• Heat a large wok over high heat. Add the peanut oil, then add the shallots, garlic, ginger and chile. Stir the mixture around so it fries in the oil and gets fragrant, about 30 seconds. Add the green beans and toss a couple of times to coat everything evenly. Saute for a couple of minutes so the beans get a little caramelization. Add the soy sauce and cook for 1 to 2 more minutes; the beans should still be nice and crisp. Transfer to a large platter and garnish with drained scallion curls.

GREEN BEANS WITH SHALLOTS

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.

GREEN BEANS WITH SAUTEED SHALLOTS, MUSHROOMS AND GARLIC

Steps:

• Wash and cut end of green beans. Bring to boil a pot of water and salt it as this is the only time to really flavor the green beans -- Boil them for about 8-10 minutes then drain water.
• In a separate pan -- put olive oil and butter -- medium heat as not to burn. Pour green beans, shallot- sliced thinly, pre-sliced mushrooms and garlic and sautee for about 5 minutes! You can add more garlic if you want!
• Make sure green beans are still firm.not to mushy. Add some more seasonings to taste after you are finishing the sautee as this will bring out the water from the mushrooms and the sweetness of the shallot !
• Enjoy!

SAUTéED GREEN BEANS WITH SMOKY SHALLOTS

Steps:

• Bring a large pot of water to a boil. Add green beans and cook for one minute. Lift the beans out of the water and plunge them into a bowl of ice water to cool and stop the cooking. Drain and set aside.
• Set a large saute pan over medium-high heat. Add coconut oil. When melted and shimmering-hot, add shallots. Cook, stirring occasionally, until tender and starting to turn golden, about 10 minutes. Add the smoked paprika, salt, and pepper. Stir and cook until the shallots are well-browned, 2-4 additional minutes. Transfer to a paper-towel-lined baking sheet to drain the excess oil. Set aside.
• Allow the saute pan to cool enough so you can wipe out the excess oil. Return to the stove over medium heat. Add 2 teaspoons coconut oil. When hot, add the blanched green beans, red pepper flakes, and a pinch of salt and pepper. Cook, stirring occasionally, until heated through, 1-2 minutes. Taste and add additional salt and pepper if desired. Transfer to a platter and top with smoky shallots. Serve.

GARLICKY GREEN BEANS WITH SHALLOT

Steps:

• Melt butter with olive oil in a large skillet over medium heat. Cook shallot and garlic in the hot butter mixture, stirring frequently, until soft and slightly browned, 5 to 10 minutes.
• Stir green beans with shallot mixture; season with salt and pepper. Cook and stir green beans until tender, about 12 minutes.
• Remove skillet from heat and sprinkle Parmesan cheese over the green beans.

GREEN BEANS WITH SHALLOT BUTTER

Steps:

• In a small skillet, melt 1/4 cup butter with olive oil over medium heat.
• Add shallots and cook for 7-9 minutes over low heat, stirring occasionally, until tender.
• Stir in remaining butter, salt and pepper and remove from heat.
• Cook green beans uncovered in a large pot of boiling water 5-7 minutes or until crisp-tender.
• Drain well and transfer to a serving bowl.
• Add shallot butter and parsley and toss to coat.
• Garnish with toasted almonds if desired and serve.

FRENCH GREEN BEANS AND SHALLOTS

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.