These green beans with shallots and tomatoes make a wonderful vegetable dish that you'll be tempted to eat with your fingers, kind of like French fries.
I know this is pretty much a side dish, but I first enjoyed it on its own for a light lunch accompanied by a tasty buttered Italian croissant, and it was plenty. Of course, my portion was a bowlful, and I'm not ashamed.
Later, I served these beans as a side dish with a rib eye steak and French fries, for a traditional steak frites dinner... Be sure to call these beans haricon verts to stick with the French theme.
Ingredients in This Green Bean Side Dish:
French Green Beans: I used French green beans from Melissa's Produce which were perfect for this side dish's quick cooking time. They are both super tender and crispy.
Tomatoes: I used chopped Campari tomatoes. You can also use halved cherry or grape tomatoes.
Butter and Salt and Pepper: For finishing the dish.
Shallots: They are a flavorful cousin of onions, with a mild flavor. If you have a recipe that calls for red onions, but want something milder, shallots are perfect. Plus, they have such a fancy name! If you're American, you probably pronounce it "shall-et" with an emphasis on the first syllable. If you're French, or Ina Garten, you probably pronounce it "shall-ott," with an emphasis on the second syllable. Either way, they are a great ingredient to get to know.
Try them fried for an amazing treat!
To Make These Beans:
First, trim the beans if necessary. I mostly skipped this step because the French green beans were pretty tender and came mostly trimmed.
Once the beans are trimmed, bring a pot of salted water to a boil and and add the beans. Boil them for three and a half minutes, and then drain them and then plunge them into ice water. This step will preserve the bright green color. If your beans are larger, you might need to boil them slightly longer. Just keep an eye on them and drain them when they are the right color.
Next, melt the butter in a the same pot and add the sliced shallots. Sauté them for a minute or two. Add the beans and toss them with the shallots. Add the tomatoes and salt and pepper and cook briefly until warmed through.
Equipment You May Need:
Three or four quart sauce pan: For boiling the beans and cooking them.
Colander: For draining the beans after boiling.
Large bowl: For the ice water for the beans.
Make-Ahead and Leftovers:
This dish is best served right away. If you have leftovers, you can reheat them briefly in the microwave. You can also serve these beans cold, similar to a salad.
This week, the From Our Dinner Table group is sharing recipes that are "all natural."
All Natural Recipes:
- Green Beans with Shallots and Tomatoes from Karen's Kitchen Stories
- Quinoa Burgers from Creative Cynchronicity
- Sorghum Salad from Magical Ingredients
- Sprouted Quinoa Salad from That Recipe
- Tuna Rarebit from Art of Natural Living
- Vegetable Pancit from A Kitchen Hoor's Adventures
We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!
Green Beans with Shallots and Tomatoes
These green beans with shallots and tomatoes make a wonderful vegetable dish that you'll be tempted to eat with your fingers, kind of like French fries.
Ingredients
- 1 1/2 pounds French green beans
- 2 tablespoons salted butter
- 2 small shallots, peeled and sliced
- 2 small ripe tomatoes, such as Campari, diced
- Salt and pepper to taste
Instructions
- Prepare a large bowl with water and ice and set aside.
- In a three or four quart saucepan, bring salted water to a boil. Add the beans and boil for three and a half minutes. Drain the beans in a colander and then add the beans to the bowl of ice water.
- Melt the butter in the same sauce pan and add the sliced shallots. Cook, stirring, until the shallots are transluscent. Add the beans to the pan, along with the tomatoes. Cook, stirring regularly, until heated through. Add salt and pepper to taste.
- Serve immediately.
Nutrition Facts
Calories
80Fat (grams)
4 gSat. Fat (grams)
2 gCarbs (grams)
10 gFiber (grams)
4 gNet carbs
7 gSugar (grams)
5 gProtein (grams)
3 gCholesterol (grams)
10 mgRecipe adapted from Smitten Kitchen.
