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

Rachael Ray's Green Beans & Shallots

This simple side only takes five ingredients, but it's got plenty of flavor.

Ingredients

  • Salt

  • 2 lb. green beans, trimmed

  • 4 tbsp. butter, cut into small pieces

  • 8 small or 3 to 4 large shallots, chopped

  • 1 cup chicken stock

Preparation

  • Step 1

    Prepare an ice bath.

  • Step 2

    In a large deep skillet, bring a few inches of water to a boil. Salt the water, add the green beans, and cook until crisp-tender, 3 to 4 minutes. Using a slotted spoon, transfer the green beans to the ice bath to cool. Drain the green beans.

  • Step 3

    Pour the water out of the skillet. Add the butter to the skillet. Heat over medium-low until the butter melts. Add the shallots and cook, stirring occasionally, until very tender and lightly caramelized, about 15 minutes. Add the stock and green beans. Turn off the heat and cover until ready to serve. If needed, reheat the green beans over medium-low until heated through, about 5 minutes.

The Tools You'll Need

You May Also Like

This dish is a knockout for late summer: It’s spicy and tangy with jalapeños and...
At peak grilling season, you can never have too many chicken skewer recipes in rotation.
Tacos are great when you’re partying. The greasy food soaks up maybe “one too many.”...