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
  • Show all ingredients...

  • EYB Comments

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

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Roast pork with herb rub

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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.

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