Runner Beans With Shallot Butter Recipes

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RUNNER BEANS WITH SHALLOT BUTTER



Runner beans with shallot butter image

A special twist to the under-rated fresh flavoured runner bean - serve with 'A good steak and kidney pie'

Provided by Ruth Watson

Categories     Lunch, Side dish, Vegetable

Time 20m

Number Of Ingredients 6

500g English runner beans
25g butter
1 tbsp olive oil
2 large shallots or 1 banana shallot (the long type shaped like a banana), sliced
1 tsp golden caster sugar
1 tbsp white wine vinegar

Steps:

  • Top, tail and remove the strings from the runner beans, then cut them diagonally into elongated diamond shapes.
  • Melt the butter with the oil in a medium-sized frying pan over a low to medium heat. Tip in the shallots and fry them gently for about 8 minutes, or until soft and very slightly coloured. Stir occasionally.
  • Meanwhile, bring a saucepan of salted water to the boil and cook the beans for 3- 4 minutes until just tender. Drain well.
  • Turn up the heat under the frying pan and add the sugar and vinegar to the shallots. Stir well and then leave to bubble for 1 minute. Toss the beans and the buttery shallots together, either in the frying pan or saucepan, depending on size. Serve in a warmed dish.

Nutrition Facts : Calories 70 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein

STRING BEANS WITH SHALLOTS



String Beans with Shallots image

Provided by Ina Garten

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 6

1 pound French string beans (haricots verts), ends removed
Kosher salt
2 tablespoons unsalted butter
1 tablespoon good olive oil
3 large shallots, large-diced
1/2 teaspoon freshly ground black pepper

Steps:

  • Blanch the string beans in a large pot of boiling salted water for 1 1/2 minutes only. Drain immediately and immerse in a bowl of ice water.
  • Heat the butter and oil in a very large saute pan (12-inch diameter) or large pot and saute the shallots on medium heat for 5 to 10 minutes, tossing occasionally, until lightly browned. Drain the string beans and add to the shallots with 1/2 teaspoon salt and the pepper, tossing well. Heat only until the beans are hot.
  • If you're using regular string beans, blanch them for about 3 minutes, until they're crisp-tender.

GREEN BEANS WITH SHALLOT BUTTER



Green Beans With Shallot Butter image

Green Beans Tossed with shallots, butter and fresh parsley. This dish is quick and easy to prepare. This is a great holiday side dish when you are serving a large number of guests. Recipe is from Womens Day.

Provided by MTpockets

Categories     Vegetable

Time 38m

Yield 12 serving(s)

Number Of Ingredients 7

3 lbs fresh green beans, rinsed and trimmed
1/2 cup butter
1 tablespoon olive oil
2/3 cup thinly sliced shallot
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup fresh parsley, Chopped

Steps:

  • In a small skillet, melt 1/4 cup butter with olive oil over medium heat.
  • Add shallots and cook for 7-9 minutes over low heat, stirring occasionally, until tender.
  • Stir in remaining butter, salt and pepper and remove from heat.
  • Cook green beans uncovered in a large pot of boiling water 5-7 minutes or until crisp-tender.
  • Drain well and transfer to a serving bowl.
  • Add shallot butter and parsley and toss to coat.
  • Garnish with toasted almonds if desired and serve.

Nutrition Facts : Calories 120.2, Fat 9, SaturatedFat 5, Cholesterol 20.3, Sodium 160.2, Carbohydrate 9.8, Fiber 3.9, Sugar 1.6, Protein 2.4

STRING BEANS WITH SHALLOTS



String Beans with Shallots image

Provided by Ina Garten

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 6

1 pound French string beans
Kosher salt
2 tablespoons unsalted butter
1 tablespoon good olive oil
3 large shallots, large-diced
1/2 teaspoon freshly ground black pepper

Steps:

  • Blanch the string beans in a large pot of boiling salted water for 11/2 minutes only. Drain immediately and immerse in a bowl of ice water. Heat the butter and oil in a very large saute pan (12-inch diameter) or large pot and saute the shallots on medium heat for 5 to 10 minutes, tossing occasionally, until lightly browned. Drain the string beans and add to the shallots with 1/2 teaspoon salt and the pepper, tossing well. Heat only until the beans are hot.
  • Recipe courtesy of Ina Garten for Food Network Magazine

Nutrition Facts : Calories 83 calorie, Fat 6 grams, SaturatedFat 3 grams, Cholesterol 10 milligrams, Sodium 113 milligrams, Carbohydrate 6.5 grams, Fiber 2 grams, Protein 2 grams, Sugar 3 grams

GARLICKY GREEN BEANS WITH SHALLOT



Garlicky Green Beans with Shallot image

Caramelized shallots and garlic with cheese. Yummy!

Provided by murphyjct

Categories     Side Dish     Vegetables     Green Beans

Time 30m

Yield 5

Number Of Ingredients 7

1 tablespoon butter
3 tablespoons olive oil
1 large shallot, chopped
8 cloves garlic, sliced
15 ounces fresh green beans, trimmed
salt and ground black pepper to taste
½ cup grated Parmesan cheese

Steps:

  • Melt butter with olive oil in a large skillet over medium heat. Cook shallot and garlic in the hot butter mixture, stirring frequently, until soft and slightly browned, 5 to 10 minutes.
  • Stir green beans with shallot mixture; season with salt and pepper. Cook and stir green beans until tender, about 12 minutes.
  • Remove skillet from heat and sprinkle Parmesan cheese over the green beans.

Nutrition Facts : Calories 168.7 calories, Carbohydrate 10 g, Cholesterol 13.1 mg, Fat 12.8 g, Fiber 3.1 g, Protein 5.3 g, SaturatedFat 4 g, Sodium 177.2 mg, Sugar 1.7 g

GREEN BEANS WITH CARAMELIZED-SHALLOT BUTTER



Green Beans With Caramelized-Shallot Butter image

Make and share this Green Beans With Caramelized-Shallot Butter recipe from Food.com.

Provided by GaylaJ

Categories     Vegetable

Time 15m

Yield 10 serving(s)

Number Of Ingredients 8

2 1/2 tablespoons butter
1 cup sliced shallot
1/3 cup balsamic vinegar
2 teaspoons chopped fresh thyme
1 teaspoon grated lemon rind
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 lbs green beans, trimmed (about 10 cups)

Steps:

  • Melt butter in a saucepan over medium-high heat.
  • Add shallots and saute' 4 minutes (or until golden); stir in vinegar and cook 1 1/2 more minutes.
  • Remove from heat and stir in thyme, rind, salt, and pepper (I added more butter at this point).
  • Cook beans in boiling water 3 minutes or until crisp-tender; drain.
  • Combine beans and shallot mixture in a large bowl and toss well to coat.

Nutrition Facts : Calories 73, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 209.1, Carbohydrate 10.6, Fiber 2.5, Sugar 4.2, Protein 2.1

ROASTED GREEN BEANS AND SHALLOTS



Roasted Green Beans and Shallots image

Wholesome roasted alternative to the classic green bean casserole.

Provided by Autumnswirl

Categories     Side Dish     Vegetables     Green Beans

Time 25m

Yield 6

Number Of Ingredients 7

1 ½ pounds fresh green beans, trimmed
6 shallots, peeled and thinly sliced
5 large cloves garlic, thinly sliced
¼ cup sliced almonds
2 tablespoons olive oil, or more as needed
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Place green beans in a large bowl. Mix in shallots, garlic, and almonds. Drizzle olive oil over the top; sprinkle salt and pepper evenly on top. Toss until everything is evenly coated with oil. Spread in a single layer on the prepared baking sheet.
  • Roast in the preheated oven until beans are slightly shriveled and shallots are lightly browned, 10 to 15 minutes.

Nutrition Facts : Calories 141.3 calories, Carbohydrate 18.7 g, Fat 6.7 g, Fiber 4.7 g, Protein 4.4 g, SaturatedFat 0.8 g, Sodium 333.7 mg, Sugar 3.3 g

FRENCH GREEN BEANS AND SHALLOTS



French Green Beans and Shallots image

These are perfect green beans: simple flavors combined into an elegant dish that goes with almost anything. Mr. Pepin suggests a roast chicken, but they would pair equally well with a celebratory roast.

Provided by Jacques Pepin

Categories     easy, quick, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

4 cups water
1 pound very small, firm green beans, cleaned
3 tablespoons butter
3 tablespoons peeled and chopped shallots
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1 teaspoon lemon juice

Steps:

  • Bring the water to a boil. Add the beans and cover the pot. Continue cooking the beans, covered, for 3 to 5 minutes until tender but firm. Drain and rinse under cold water.
  • At serving time, heat the butter in a skillet, add the shallots and saute for about 1 minute, until the shallots start to brown.
  • Add the beans, salt and pepper, and saute briefly. Sprinkle with lemon juice and serve with the chicken.

Nutrition Facts : @context http, Calories 118, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 9 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 164 milligrams, Sugar 4 grams, TransFat 0 grams

GREEN BEANS WITH BALSAMIC-SHALLOT BUTTER



Green Beans with Balsamic-Shallot Butter image

Categories     Side     Vegetarian     Quick & Easy     Vinegar     Green Bean     Shallot     Boil     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 4

1/2 cup balsamic vinegar
2 large shallots, finely chopped
4 tablespoons (1/2 stick) butter, room temperature
2 pounds green beans, trimmed

Steps:

  • Combine vinegar and shallots in heavy small saucepan. Boil over medium heat until most vinegar is absorbed (about 1 tablespoon liquid should remain in pan), stirring frequently, about 6 minutes. Transfer mixture to small bowl; cool completely. Add butter; mix with fork until blended.
  • Cook beans in large pot of boiling salted water until crisp-tender, about 6 minutes. Drain. Refresh under cold water; drain. Pat dry with paper towels. (Balsamic-shallot butter and beans can be made 1 day ahead. Cover separately; chill.)
  • Combine beans and balsamic-shallot butter in large nonstick skillet. Toss over medium heat until beans are heated through, about 5 minutes. Season to taste with salt and pepper and serve.

SHALLOT BUTTER



Shallot Butter image

Use this flavorful butter on any grilled food.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 1 1/2 cups

Number Of Ingredients 5

1 cup (2 sticks) unsalted butter
2 shallots, finely chopped
1/4 cup fresh oregano leaves
1/2 cup dry white wine
4 tablespoons freshly squeezed lime juice (2 limes)

Steps:

  • In a small saucepan set over medium heat or cooler area of a grill, combine butter, shallots, and oregano; melt. Stir in the wine and lime juice. Set butter aside until ready to use.

HARICOTS VERTS (THIN FRENCH GREEN BEANS) WITH HERB BUTTER



Haricots Verts (Thin French Green Beans) with Herb Butter image

By mixing butter, shallots, fresh herbs, and lemon juice together right in the serving bowl, you get an instant dressing on contact with hot haricots verts that you toss in at the last minute. Nothing could be simpler, or more packed with flavor.

Provided by Melissa Roberts

Categories     Herb     Side     Thanksgiving     Vegetarian     Quick & Easy     Green Bean     Winter     Boil     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 8 servings

Number Of Ingredients 7

5 tablespoons unsalted butter, softened
3 tablespoons finely chopped shallots
3 tablespoons finely chopped flat-leaf parsley
2 teaspoons finely chopped tarragon
1 1/2 teaspoons grated lemon zest
1 tablespoon fresh lemon juice
2 lb haricots verts or other green beans, trimmed

Steps:

  • Stir together all ingredients except haricots verts with 3/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl until combined well.
  • Cook beans in a large pot of boiling salted water (1 tablespoon salt for 6 quarts water), uncovered, until crisp-tender, about 6 minutes, then drain. Toss with herb butter.
  • Do Ahead
  • Herb butter can be made ahead and chilled, covered, 3 days or frozen, rolled into a cylinder in plastic wrap and kept in a sealed bag, 1 week. Haricots verts can be trimmed 1 day ahead and chilled in a sealed bag lined with paper towels.

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