Sautéed Green Beans with Caramelized Shallots

Beautifully and deliciously simple, Sautéed Green Beans with Caramelized Shallots, is a fresh, light, and easy side dish alternative to the popular green bean casserole – no need for heavy creamed soup additives here!

SAUTEED GREEN BEANS WITH CARAMELIZED SHALLOTS

Green beans or yellow beans, or a combination of both, does not need to be complicated or cumbersome. Sautéed Green Beans with Caramelized Shallots are here to prove just that! If you buy fresh beans, then you need very few ingredients to make them taste extra special.

I’m from the school of people who tend to favour shallots over onions.  I love onions too. But, when preparing a dish as simple and delicate as Sautéed Green Beans with Caramelized Shallots, I’ll always use shallots.  Shallots have a milder flavour, And, should always be used a compliment to the main ingredient, as in the case the these beans.

Because green bean are crunchy and delicious when raw, they are often consumed as a snack. When cooking beans, you shouldn’t over complicate the dish by adding lots of spices, herbs, or other ingredients.  Let the bean be the star! And, never overcook them so that they go soft.

HERE IS WHAT YOU WILL NEED FOR THIS RECIPE:

• Green Beans – As you can see, I used both green beans and yellow beans. Yellow beans are not always available at my local grocer, so I would have used all green beans.
• Shallots – I love cooking with shallots. They have great onion flavour, but it’s more mild and sweeter.
• Olive Oil – I use just a bit of this to prevent the butter from burning.
• Butter – The butter is used for flavour!
• Salt and Ground Black Pepper

WHAT DO YOU CALL THEM?

I used to be one of those people who shunned all vegetables at all times – especially the green ones!  But, now I’m learning to love them. What about you? How do you feel about green beans?

Do you refer to them as green beans in your geographical area.  According to the trusty internet, green beans are commonly referred to as French beans, string beans, snap beans, or snaps.

GREEN BEANS AND THANKSGIVING GO HAND IN HAND

Green beans are relatively available anywhere and anytime.  They are eaten around the world, and are available canned, frozen, and fresh. Green beans are often steamed, boiled, stir-fried, or baked in casseroles. 

A popular green bean dish throughout the United States is the green bean casserole. It’s particularly popular at Thanksgiving. It usually consists of green beans, canned cream of mushroom soup, and French fried onions.  I love that casserole!

HOW TO PREPARE THIS GREEN BEAN RECIPE:

This is a quick and easy recipe that takes time and patience. Does that make any sense? Ha! Let me explain. The dish itself comes together very easily, but you need some patience in order to get a good caramelization on those shallots. The long, low heat will prevent them from burning, but will soften and brown them. The natural sugars in the shallots will release and create a flavour that is just delicious! So, here’s how to do it:

In a large skillet, over medium heat, add the butter and the olive oil, along with the shallots and salt. Sauté the shallots until caramelized. Slow is the way to go to get a good caramelized shallot. Allow 30 minutes of sauté time for this part of the recipe.

Next, toss in the green and yellow beans, and the black pepper. Toss to coat with caramelized shallots. Sauté the beans for 5 minutes. The beans will be heated all the way through, but still have a little crunch. If you prefer a softer green bean, sauté for an additional few minutes. Plate and serve immediately. I told you it was easy!

MORE GREEN BEAN OPTIONS

Some restaurants serve green beans that are battered and deep fried as well.  Sounds good though, doesn’t it?  I’ve had Japanese tempura green beans. It’s the same thing with the exception of the batter being much lighter. 

And now, the ever popular green bean is sold dried, and fried with vegetables such as carrots, corn, and peas, as vegetable chips and they’re seriously one of my favourite snacks! But snacks won’t do for a dinner side dish.  Sometimes, when serving green beans as a side, you want them to be healthier and lighter. In this case, forego the canned condensed mushroom soup and do a simple sauté instead.

Or, try these other Lord Byron approved green bean recipes: Herb Buttered Corn and Green Beans, Sautéed Lemon Butter Parmesan Green Beans, or these Hot and Spicy Szechuan Green Beans!

GREEN BEANS VS WAX BEANS

In this recipe, I’m using green beans and yellow beans, and that’s exactly what I call them.  However, some people call yellow beans wax beans.  To be honest, I thought they were the same as green beans. Maybe they were not allowed to come out and play in the sun during growing season like the green bean. 

According to Martha Stewart, the wax bean is a type of snap bean with a slightly mild flavour, similar to green beans.  So, there you have it!  If Martha Stewart says they’re similar to green beans, then that’s good enough for me!

Now, using a combination of green beans and yellow (wax) beans is not necessary for this recipe. You can use a combination or all of one colour or the other.  When all is said and done, you’ll have a very delicious and healthy side dish that will be enjoyed by all!

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