SAUTEED GREEN BEANS WITH SHALLOT CRISPS

SAUTEED GREEN BEANS WITH SHALLOT CRISPS image

Categories Bean

Yield 8

Number Of Ingredients 6

1/3 cup cooking oil
5 - 6 shallots, thinly sliced (1/2 cup)
2 pounds green beans, trimmed
1 tablespoon earth balance
1 tablespoon olive oil
Salt and freshly ground black pepper

Steps:

directions 1. In 6-inch skillet heat oil over medium-high heat.* Using a slotted spoon, add half the shallots. Fry 3 to 4 minutes, until crisp and dark golden brown. Remove from oil; drain on double-thickness of paper towels. Cook remaining shallots. Set aside. 2. Meanwhile, in large pot cook beans, covered, in enough boiling water to cover for 6 to 8 minutes or until crisp-tender. Drain and submerse in ice water to cool quickly; drain well. 3. Heat a 12-inch skillet over medium-high heat. Add butter and oil, swirling to coat skillet. Add beans. Cook about 5 minutes, stirring frequently, until beans are heated through. Season to taste with salt and pepper. Transfer to a serving bowl and top with shallot crisps. from the test kitchen * Test oil by adding 1 shallot slice to oil. When oil sizzles without spattering and shallot is golden, the oil is ready. Shallots may be prepared up to 2 hours ahead. nutrition facts Servings Per Recipe 8, cal. (kcal) 100, Fat, total (g) 7, chol. (mg) 4, sat. fat (g) 2, carb. (g) 10, Monosaturated fat (g) 2, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 4, sugar (g) 2, pro. (g) 2, vit. A (IU) 923, vit. C (mg) 19, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 44, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 18, Potassium (mg) 271, calcium (mg) 50, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet