Rachael Ray's Green Beans & Shallots
HOME > Recipes > Rachael Ray's Green Beans & Shallots

Rachael Ray's Green Beans & Shallots

Have four ingredients? Only twenty minutes? This savory, buttery green beans side dish to the rescue!


  • 2 lb. green beans, trimmed

  • 4 tbsp. butter

  • 8 small or 3 to 4 large shallots, chopped

  • ½ cup chicken stock


  • 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.

The Tools You'll Need

You May Also Like

"Linguine con vongole, or 'with clams,' is one of John's faves. I make it often...