Sunday, April 10, 2011

Haricots verts à l'étouffée

1 pound Green Beans
2 good sized Shallots, peeled and roughly chopped
2 tablespoons Butter
salt (French Sea Salt or another finishing salt will give a superior taste)
freshly ground Black Pepper
Melt the butter in a sturdy skillet on low medium heat. Add the shallots and the beans and cover the skillet tightly.
Cook, stirring occasionally, for 20 to 30 minutes, or until the beans are cooked as you like them.
Season to taste with salt and pepper.
Makes 6 servings.

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