Green Beans With Crisp Shallots



  1. Bring a stockpot of water to a boil and salt it.
  2. Fill a bowl with cold water and lots of ice cubes and keep a colander handy.
  3. To trim the beans, snap or cut off the stem end and any brown spots.
  4. Cut them into 2-inch pieces or leave them whole.
  5. Add the green beans to the boiling water and cook until they just start to get tender but remain crunchy, 3 to 5 minutes depending on the size of the beans.
  6. Drain the beans and immediately plunge them into the ice water.
  7. Let them sit for a minute to cool, then drain them.
  8. Put the oil and butter in a skillet over medium-high heat.
  9. When the butter melts, add the shallots and cook, stirring once or twice, until they are golden brown and crisp, 5 to 10 minutes.
  10. Transfer the shallots to a plate lined with paper towels.
  11. Leave the fat in the pan.
  12. Add the green beans to the skillet, sprinkle with salt and pepper, and cook, stirring occasionally, until the beans are crisp-tender, 3 to 5 minutes.
  13. Taste and adjust the seasoning and serve hot or warm with the shallots on top and almonds sprinkled over.