Green Beans with Caramelized Shallots

by Rachael Ray Show Staff 2:38 PM, September 12, 2013


Aired November 21, 2017

Serves 8-10 servings
2 pounds haricots verts or thin green beans, trimmed
4 tablespoons butter 
6 large shallots, chopped 
1 cup chicken stock 
Fine ground black pepper 



Bring a couple inches of water to boil in a large shallow pan; salt water and cook green beans 3-4 minutes to tender-crisp. Cold-shock beans in ice water and drain well; reserve.  

Heat butter in a large, deep skillet with a lid over medium heat. When butter melts and foams, add the shallots and cook gently 10-15 minutes partially covered to very tender. Add stock and heat through. Turn off heat and cool; add beans to pan.

When you are ready to serve, reheat over medium heat and toss with tongs to heat the beans through. Season with salt and pepper to taste.  







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