Green Beans with Caramelized Shallots

I had every intention of having this post up hours ago, but then something happened with nap time. I accidentally slept for five hours and, um, yeah.

This dish would make an excellent side for anything, really. I love the taste and texture of caramelized onions. Shallots are sweet when caramelized, which serves to add just the right kick to the fresh green beans. The walnuts tie it all together.You will need to use the technique of blanching for this dish. It helps maintain the awesomeness of the green beans. I love blanching.

I made this as a side for Thanksgiving and my family seemed to really like them. That, or they were just pretending. Either way, I took home the left overs and ate the rest in lieu of turkey sandwiches the next day.

Green Beans with Caramelized Shallots and Walnuts


1lb of fresh green beans (not frozen. don’t even try it)

4 large shallots cut lengthwise and into strips

1/4 cup of walnuts roughly chopped

1/2 cup or more of butter or vegan margarine (I used Earth Balance)

1 tablespoon of EVOO

Sea Salt

The Green Beans

Snap** and rinse green beans. Bring a large pot of water to boil. Add sea salt to the boiling water. When the water is at a rolling boil, drop in green beans and bring to a boil again. Allow them to boil for 3-4 minutes, which is just enough time to make them bright green. (My favorite color.) After the four minutes, immediately remove them from the pot and place in a tub of ice-cold water to blanch.

The Shallots

While the green beans are blanching, begin with the onions.  Place the olive oil and butter In a heavy bottomed skillet on medium high heat. Toss in the onions and cook on medium high heat for about a minute. When the butter has melted and the shallots are beginning to lose their purple color, reduce heat and cook for 20 minutes tossing occasionally. Your butter and oil mixture should bubble while it is cooking. The shallots will go from purple to white to brown.

And the Twain Shall Meet

Remove the green beans from the cold water once the water is warm and drain in a colander. When the shallots are nice and brown and looking super gooey, add the green beans to the pan. Toss in some sea salt and, with kitchen tongs, toss the green beans and coat in all that caramelized goodness. Last, add the walnuts and toss to combine.

**To snap green beans you snap the ends off and then snap them in half. You can also do this with a knife, but I was raised doing it by hand. You can also get your kids to do this part for you. I’m not bitter, it’s just bes like that sometimes.

Wanna Meet the Cooktivist?

JCB and I will be wandering around the Slow Food Central NJ’s Winter Farmers Market extravaganza on Saturday in Princeton, NJ. Look for the loud, bodacious babes talking about food and gazing in awe at the locally produced goodness all around us.

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3 Comments Add yours

  1. Katie Mulligan says:

    I have been waiting for this recipe for weeks!!! It shall be the side dish to my dinner on Saturday. Yes!!!

    1. cooktivism says:

      Katie, Sorry to keep you waiting. I had this one stock piled for just this occasion! 🙂 -Nina

  2. Mom says:

    This is a great recipe , it was nice to have a change from the “usual” green beans at Thanksgiving. The bright color and delightful flavor makes this a great dish for any day or special occasions.

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