Haricots Verts with Toasted Almonds and Caramelized Shallots

Haricots Verts with Toasted Almonds and Caramelized Shallots is rated 5.0 out of 5 by 2.
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Prep Time: 30 minutes
Cook Time: 20 minutes
Servings: 6

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

Rated 5 out of 5 by from easy, tasty, visually appealing haricots verts Have made this recipe twice now. It turned out great both times. Served it with Coq Au Vin and smashed potatoes. It tastes good warm and at room temp. Thanks, W-S!
Date published: 2015-01-20
Rated 5 out of 5 by from Delicious side to any meal Recipe was very good. I omitted the almonds simply because we are not big almond fans. The beans were cooked perfectly with time frames stated. Will add this side dish to many meals.
Date published: 2014-12-17
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