Green Beans with Shallots

I love green beans. It's always fun to picture old Southern grandmothers sitting on the porch snapping the stem ends from the beans and filling huge bowls with them for Sunday supper. The version I remember was cooked forever with lots of tomatoes and onions and turned into a mush that was served over rice. It was definitely delicious, but didn't do much in the way of texture. My love affair with French food exposed me to sauteed shallots and green beans. Much more interesting! 

Green Beans with Shallots

Serves 6

Prep Time: 20 minutes

Cook Time: 20 minutes

•  2 lbs green beans, trimmed (The smaller French style haricots verts work best)
• 3 large shallots, finely diced
• 2 tbsp. olive oil
• 1 tbsp. butter
• 1/4 cup water
• salt and pepper to taste

Saute the shallots in the oil and butter until just softened. Add the beans and saute for another 5 minutes, tossing with the shallots and butter. Season liberally with salt and pepper.

Add the water and cover. Allow to steam for 5 minutes, uncover, and allow the water to cook off. Toss again and serve immediately.