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"This is a SUPER simple recipe that is delicious," Rachael says about her Green Beans with Caramelized Shallots recipe.

Rach serves it for Easter, alongside her Slow-Roasted Bone-In Leg of LambMashed Potatoes with Soft Cheese and HerbsQuick Fennel Slaw + Mom's Mint Sauce.


  • 2 pounds haricots verts or thin green beans, trimmed
  • Salt
  • 4 tablespoons butter
  • 6 large shallots, chopped
  • 1 cup chicken stock
  • Fine ground black pepper


Serves: 8-10


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.