Green Beans with Caramelized Shallots

I love the flavors of fresh green beans and golden shallots in this simple dish! Be careful not to over cook the green beans or burn the shallots, there’s a fine line between golden brown and burned….  You can use 5 tablespoons of grass fed butter, ghee, avocado oil, olive oil, or even reserved bacon fat! The photo below shows Kerrygold butter, Pure Indian Foods Ghee, and Avocado Oil since that is what I used (3 tablespoons of butter and 2 tablespoons of avocado oil).  Use a good quality fat and leave margarine, canola, and corn oil out of your kitchen! 

 Here are the ingredients I use! Fresh organic Blue Lake Green Beans from the farmers market, organic shallots, and different healthy fats to choose from.

Here are the ingredients I use! Fresh organic Blue Lake Green Beans from the farmers market, organic shallots, and different healthy fats to choose from.

Ingredients

2 pounds Blue Lake or Haricot Vert variety green beans trimmed and rinsed

1 ½ cups sliced shallots (about 10 large shallots)

5 tablespoons of good quality fat such as butter, ghee, avocado oil, or olive oil (you can mix two if you'd like like I did!)

Sea Salt

Freshly ground pepper

Directions

For the shallots:

Heat a large skillet over high heat, add the fat of your choice out of the ones listed above and let it melt, add the sliced shallots to the pan, add a teaspoon of salt and pepper, cook the shallots on high heat stirring every couple of minutes until they are golden brown- about 10 minutes. Transfer shallots to a bowl and cover to keep warm.

 Shallots as they go into the pan!

Shallots as they go into the pan!

 Perfectly golden brown

Perfectly golden brown

Add the green beans and another teaspoon of sea salt to the same pan that the shallots were cooked in with three tablespoons of water over medium heat and cover with a tight fitting lid (check it every few minutes and add a little more water if your pan dries out). Let cook for 6-8 minutes until crisp tender and bright green.  

Add half of the caramelized shallots to the pan and stir to heat through, cook for 2 more minutes until some beans have gotten some golden color. Taste for seasoning and add salt and pepper to taste. Transfer to a bowl, top with remaining shallots, and serve.

 The finished dish!!

The finished dish!!

Cooking tip: buy green beans that are very fresh and from a variety such as Blue Lake or Haricot Verts so they are smaller, more tender, and don't have the tough string that runs through the length of traditional green beans. This makes them cook faster, taste better, and have way less prep work.