Green Beans With Crisp Shallots
- 1 1/2 pounds green beans
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 medium shallots, thinly sliced
- Freshly ground black pepper
- 1/4 cup sliced almonds, optional
- Bring a stockpot of water to a boil and salt it.
- Fill a bowl with cold water and lots of ice cubes and keep a colander handy.
- To trim the beans, snap or cut off the stem end and any brown spots.
- Cut them into 2-inch pieces or leave them whole.
- 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.
- Drain the beans and immediately plunge them into the ice water.
- Let them sit for a minute to cool, then drain them.
- Put the oil and butter in a skillet over medium-high heat.
- When the butter melts, add the shallots and cook, stirring once or twice, until they are golden brown and crisp, 5 to 10 minutes.
- Transfer the shallots to a plate lined with paper towels.
- Leave the fat in the pan.
- 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.
- Taste and adjust the seasoning and serve hot or warm with the shallots on top and almonds sprinkled over.