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String Beans with Shallots
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| 1 pound | Green Beans |
| salt | |
| 2 tablespoons | unsalted butter |
| 1 tablespoon | olive oil |
| 3 large | shallots, large-diced |
| 1/2 teaspoon | pepper |
Blanch the string beans in a large pot of boiling salted water for 1 1/2 minutes only. Drain immediately and immerse in a bowl of ice water.
Heat the butter and oil in a very large saute pan (12-inch diameter) or large pot and saute the shallots on medium heat for 5 to 10 minutes, tossing occasionally, until lightly browned. Drain the string beans and add to the shallots with 1/2 teaspoon salt and the pepper, tossing well. Heat only until the beans are hot.
If you're using regular string beans, blanch them for about 3 minutes, until they're crisp-tender
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