Do you have someone in your family that hates eating vegetables? In mine, that would be my fiance. One of the few vegetables he will eat are green beans, which is why I am going to make a conscience effort to cook with them more often. On a week long business trip this past month, I was able to catch up on my many food magazines that I subscribe to. One included the latest issue of Southern Living magazine (a new subscription – shhh). I actually made these green beans as one of the side dishes to my Meatloaf with Creamy Onion Gravy last week. The November issue had tons of great recipes to choose from which you can view online here. I’ve bookmarked so many that I might not make them until next November. If anyone has any requests, please send them my way so I can learn how to prioritize my list!
When I saw this recipe, I knew I had to try it out. I love anything with the word caramelized in the title. Take a look back at my Mozzarella and Prosciutto Pizza with Balsamic Onions and my Tuna Bocadillos. Both are recipes that involve some sort of caramelization. I just love the sweetness it brings out of any dish – especially with the addition of brown sugar! It gives the shallots in this dish a gorgeous color and a distinctive nutty flavor. The addition of red wine vinegar really balances the dish out. It cuts through the acidity so that the dish isn’t overly sweet. Baby, I’d eat green beans everyday if they tasted like this.
Green Beans with Caramelized Shallots
(adapted from Southern Living magazine, November 2011)
Ingredients:
- 1 lb fresh green beans, trimmed
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 tablespoons brown sugar
- 1 lb shallots, halved lengthwise and peeled
- 1/2 tsp fresh thyme OR 1/4 tsp dried thyme
- 2 tablespoons red wine vinegar
- Salt and freshly ground black pepper
Directions:
- Cook green beans in boiling salted water for 5 minutes or until semi-tender; drain. Dump green beans into ice water to stop cooking so they don’t get mushy. Drain and set aside.
- In a large skillet, melt butter, olive oil and brown sugar over medium-high heat. Add shallots and sauté 5 minutes, breaking them apart with a wooden spoon. Stir frequently so the sugar does not burn. Reduce heat to medium-low, add thyme and vinegar, and sauté 10 minutes or until shallots are golden brown and tender.
- Increase heat to medium-high and add the green beans back to the pan. Add salt and freshly ground black pepper to taste. Sauté 3-5 minutes or until heated through. Serves 2 as a side dish. You can easily double or even triple this dish to feed a family.
Tutti Mangia!
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