Sautéed Haricot Verts (Green Beans) with Caramelized Shallots

My family is having Thanksgiving dinner at my aunt and uncle’s house this year. I messaged my aunt on facebook and asked what I could bring besides my usual pecan pie. I offered a vegetable, because they’re usually lacking on our Thanksgiving table. She politely declined, saying that “we’re all set” with dinner and to just bring the pie.

Then I emailed Mama San and asked if she and my aunt had finalized the menu, and again, wondering if I could bring anything else. “Oh, yeah, we’ve got it all set.” She wrote. “Turkey (of course), cranberry sauce, stuffing, mashed potatoes, candied sweet potatoes, and my swiss vegetable medley.” Hmmm. Meat, starch, starch, starch, and a veggie dish swimming in cream of celery soup, sour cream, and swiss cheese.

I am so bringing a vegetable.

This one takes literally ten minutes to make, perfect to throw together while your turkey is resting on the counter.

Haricot Verts (baby green beans) with Caramelized Shallots

1 lb. green beans (I could only find regular beans at the store, but the baby ones are much more tender and cook faster)
1 medium shallot, diced fine
2 TB butter
salt
pepper

Boil water in a shallow stainless steel pan. Cook green beans for 3-5 minutes, until tender with a slight crunch. Transfer beans to a bowl of ice water. This shocks them, to stop from over cooking and to help the beans keep their color. Dry the pan and return to medium heat. Add butter and diced shallot. Cook shallots until browned. Drain beans, return to pan, and heat through. Salt and pepper to taste.

Your family with thank you. And, by extension, me. So, you know. You’re welcome.

One thought on “Sautéed Haricot Verts (Green Beans) with Caramelized Shallots

  1. Pingback: Boneless Pork Chops with Cherry Merlot Sauce | Dinner At Jenn's

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