Ingredients
1 lb green beans, rinsed with stems trimmed off
2 shallots, peeled and thinly sliced
2 tablespoons butter
2 tablespoons olive oil
salt and pepper
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Premium German stovetop pressure cooker — spring-valve precision
Electric pressure cooker for stocks, beans, braising, sterilization
Record your recipes and experiments — organized cooking journal
Pungent Mexican herb — anti-flatulent companion to black beans
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Bring 6-7 quarts of water to a boil in a large, deep pot. When at a rolling boil, add two pinches of salt. Carefully add the washed and trimmed green beans. Stir gently for 30-45 seconds, or until the beans turn a bright green color. The ideas is not only to blanch them, but to partially cook them. After 30-45 seconds have passed, drain beans into colander. Toss beans to remove any excess water and leave to drain. Melt butter over low heat. When foaming subsides, add olive oil. Add the shallots in handfuls, separating the layers while sprinkling into the pan. Allow the shallot to cook over medium heat until it becomes slightly translucent. Add beans, boost heat to medium high. Toss the beans with the butter and oil until all are coated. Continue to toss the beans every few minutes, or until they are cooked through and a little browned. Add salt and pepper to taste.