A quick and easy side dish, string beans with shallots is full of flavor and perfect with any entree. It’s a simple dish yet so impressive.
This recipe whips up in about 20 minutes including prep time and cook time. This recipe is a nice change during the holidays, especially since it’s so easy. It’s a vegetarian dish everyone will enjoy.
- String Beans
- Sea Salt
- Unsalted Butter
- Olive Oil
I used canola oil because, well confession time, my family does not love olive oil. If yours does, feel free to substitute the olive oil for the canola oil. Just use a quality olive oil because you will taste it.
Saute the shallots in a non-stick pan until they are fragrant, translucent, and soft. In the meantime cook the green beans and have a bowl of ice water ready for blanching them. Read on to understand why.
What is the difference between string beans and hericot verts?
First, before I explain, I’m curious to know if you call them string beans or green beans. Leave me a comment.
The big difference between string beans and hericot verts is the latter is longer and thinner. Hericot verts are also harvested when they are younger. They get limp more quickly than string beans so use them as fresh as possible. You don’t want them sitting around for a couple of days.
What is Blanching?
Blanching is a cooking method used to stop the cooking of the food. Simply, you boil the vegetable for a short period of time, in this case string beans, then plunge them into ice water. What blanching does is it stops the cooking, actually puts the brakes on it, and keeps the color, flavor, and texture by stopping enzyme actions.
Pro Tips and Tricks
- Use the largest skillet you own.
- Don’t overcook the shallots. They should just begin to get some color and be soft.
- Have a large bowl of ice water ready to plunge the string beans into once you blanch them. This will stop the cooking and keep them bright green in color.
- You could even cook and blanch the string beans a day ahead then just toss with the shallots to warm them up to serve. This is a great idea if serving for a special occasion or holiday.
- It’s easiest to use tongs to toss the shallots with the string beans before serving.
- Many people only snap one end of the beans, the stem end. I do both, it’s really a personal preference. You could fancy the dish up by cutting them on the diagonal.
- Cut up the shallots and snap the beans ahead of time. Or, if you’re having company put them to work snapping beans.
- Mix the green beans with the shallots in the skillet. It’s easier and it warms the beans back up.
What can I serve as a main dish?
You can serve these string beans with shallots with just about anything but here are some suggestions:
- Roast Chicken
- Rosemary Roasted Cornish Hens
- 15-minute Pan Seared Salmon from House of Nash Eats
- Red Wine Marinated Flank Steak
- Herb Grilled Lobster Tails
This recipe is inspired by Ina Garten, also known as The Barefoot Contessa. She uses hericot verts but they are not always easy to find. That’s why I used the more readily available green beans.
The best thing about this recipe is it’s a reliable one. I served this side dish to family when they were visiting for my son’s graduation. There was not a morsel left.
DO YOU WANT TO STAY UP TO DATE WITH FAMILY AROUND THE TABLE?
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Farmer’s Market Week is always the first week in August. Whether you have a great local farm stand or market, are a member of a CSA or purchase your fruits and vegetables at the supermarket, follow our Pinterest board, for great recipes including those for appetizers, drinks, breakfast, lunch, dinner, dessert and more.
Here’s more Farmer’s Market Week Recipes
Starters and Drinks Recipes
- Baked Feta Pasta with Spinach by SueBee Homemaker
- Cheese Stuffed Banana Peppers by Savory Moments
- Dill Vinegar by Palatable Pastime
- Herb Cream Cheese Dip by Take Two Tapas
- Zucchini Walnut Bread by West Via Midwest
- Watermelon Slush by The Fresh Cooky
- Whipped Feta with Honey by Books n’ Cooks
- Zucchini Pico de Gallo Salsa by Jolene’s Recipe Journal
Side Dishes Recipes
- Air-Fried Zucchini by Our Good Life
- Air Fryer Parmesan Squash Fries by Cookaholic Wife
- Brussels and Bowties by A Day in the Life on the Farm
- Classic 3-Bean Salad by Cheese Curd In Paradise
- Green Beans with Shallots by Family Around the Table
- Heirloom Tomato Salad with Burrata by House of Nash Eats
- Mexican Street Corn by Blogghetti
- Watermelon and Feta Salad by Life Love and Good Food
Main Dish Recipes
- Asparagus and Coconut Stir-Fry by Magical Ingredients
- Fresh Chicken and Veggie Pizza by The Freshman Cook
- Gluten Free Eggplant Parmesan by Frugal & Fit
- Grilled Chicken Tacos with Strawberry Salsa by A Kitchen Hoor’s Adventures
- Blueberry Pie by Lemon Blossoms
- Chai Snickerdoodle Peach Cobbler by The Spiffy Cookie
- Fresh Peach Shortcakes by Hezzi-D’s Books and Cooks
- Peach Bruschetta by The Redhead Baker
- Peach Ice Cream by Devour Dinner
- Peach Kuchen by Hostess At Heart
- Peaches and Cream Cake Roll by Kate’s Recipe Box
- Yogurt Panna Cotta with Fresh Raspberry Sauce by Karen’s Kitchen Stories
- 1 pound string beans, ends removed
- Sea salt
- 2 tablespoons unsalted butter
- 1 tablespoons canola oil
- 2 large shallots, large-diced
- ½ teaspoon freshly ground black pepper
- Blanch the string beans in a large pot of boiling salted water for 3 minutes until they are crisp and tender. Drain immediately and immerse in a bowl of ice water. Let sit while sauteing the shallots.
- Heat the butter and oil in a very large saute pan (12-inch diameter) and sauté the shallots on medium heat for 5 to 10 minutes, tossing occasionally, until they just begin to show color and are translucent.
- Drain the string beans and add to the shallots with ½ teaspoon salt and pepper, tossing well. Heat only until the beans are warmed through.
If using haricot verts, blanch for only about 1 ½ to 2 minutes before transferring to ice water.