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Green beans with crisp shallots from How to Cook Everything: The Basics: All You Need to Make Great Food (page 238) by Mark Bittman

  • shallots
  • butter
  • green beans

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Accompaniments: Roast pork with herb rub

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Notes about this recipe

  • Eat Your Books

    Can substitute red onions for shallots. See recipe for other vegetable suggestions.

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Reviews about this recipe

  • Serious Eats

    Mushy green beans aren't too appealing. Bittman's blanch and sauté method ensures beans that hold on to a little snap. And the crisp shallots? Well, they just make everything even better.

    Full review