Ingredients
2 lb. green beans, trimmed
4 tbsp. butter
8 small or 3 to 4 large shallots, chopped
½ cup chicken stock
Preparation
Step 1
Prepare an ice bath in a large bowl. Fill a large deep skillet with a few inches of water and bring to a boil. Salt the water, then stir in the green beans. Cook until crisp-tender, 3 to 4 minutes. Using a slotted spoon, transfer the green beans to the ice bath to cool; drain.
Step 2
Empty skillet used to cook beans. Melt the butter over medium-low heat. Add the shallots and cook, stirring occasionally, until very tender and lightly caramelized, about 15 minutes.
Step 3
Stir in the stock and green beans. Remove from the heat and cover until ready to serve. If needed, reheat the green beans over medium-low for about 5 minutes.
