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String Beans with Shallots

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1 pound French string beans

Kosher salt

2 tablespoons unsalted butter

1 tablespoon Arbequina Extra Virgin Olive Oil from Olive Oil Etcetera

3 large shallots, large-diced

1/2 teaspoon freshly ground black pepper



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 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. 

Adapted from Barefoot Contessa cookbook