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Haricots Verts with Toasted Almonds and Caramelized Shallots

The caramelized shallots add a lot of flavor to this classic side dish, which makes a wonderful addition to a holiday meal. Cooking the shallots slowly coaxes out their natural sweetness. Watch them carefully, stirring as needed and adjusting the stovetop heat so they don’t burn.

Ingredients:

  • Kosher salt, to taste
  • 2 lb. haricots verts or regular green beans, trimmed
  • 1 Tbs. unsalted butter
  • 1 Tbs. plus 2 tsp. olive oil
  • 4 shallots, thinly sliced
  • Freshly ground pepper, to taste
  • 1/2 cup sliced almonds, toasted

Directions:

Bring a pot of salted water to a boil over high heat. Add the green beans and cook for 2 to 3 minutes. Drain and immediately transfer to a bowl of salted ice water to stop the cooking. When the beans are cool, drain and set aside.

In a large sauté pan over medium heat, melt the butter with the 1 Tbs. olive oil. Add the shallots and season with salt and pepper. Cook, stirring occasionally, until the shallots begin to brown, about 6 minutes. Reduce the heat to medium-low and cook, stirring occasionally, until the shallots are caramelized, about 6 minutes more. Transfer to a paper towel-lined plate.

In the same pan over medium-high heat, warm 1 tsp. of the olive oil. Add half of the green beans, season with salt and pepper and cook, stirring occasionally, until they are heated through and lightly browned, 3 to 4 minutes. Add half each of the shallots and almonds and stir to combine. Transfer to a bowl. Repeat with the remaining olive oil, green beans, shallots and almonds. Toss all of the beans together, then transfer to a serving bowl and serve immediately. Serves 6.

Williams-Sonoma Kitchen