0 recipes from contoocook and beyond


3 tbsps. butter
6 shallots, peeled and thinly sliced into rings
salt pepper
l lb. trimmed green beans
in med saucepan with tight fitting lid, melt 2 tbsps. butter over med heat; ; swirl to coat bottom of pan. add shallots; cover. reduce heat
to med-low; cook stirring occasionalkly until golden brown, l5-20 mins. meanwhile in laerge pot of boiling water cook beans until
fork tender, 4-6 mins. drain; return to pot. toss with remaining tablespoon butter. season with s&p. transfer beans to serving dish; top
with caramelized shallots. Serves 4 martha’s magazine

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