Green Beans with Shallots and Breadcrumbs
Crunchy breadcrumbs make this green bean side dish stand out from the crowd.
- Servings: 12
Source: Martha Stewart Living, November 2009
- 2 pounds green beans
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 2 shallots, thinly sliced
- 1/4 cup plus 2 tablespoons store-bought seasoned breadcrumbs
- Coarse salt and freshly ground pepper
Prepare an ice-water bath. Bring a large pot of lightly salted water to a boil. Add green beans, and blanch until bright green, about 5 minutes. Drain, and transfer to ice-water bath. Let stand until cool. Drain, and pat dry.
Heat oil in a large straight-sided skillet over medium heat. Add shallots, and cook, stirring occasionally, until golden, about 5 minutes. Add beans, and cook until heated through, about 2 minutes.
Stir in breadcrumbs, and cook for 2 minutes more. Season with salt and pepper. Serve warm.