Green Beans with Caramelized Shallots

Are you looking to ditch the traditional green bean side dish made from canned beans and soup? Try this healthy option- it may become your new tradition.
2 pounds thin green beans, trimmed
4 tablespoons butter
6 large shallots, chopped
1 cup chicken stock
Fine ground black pepper


Bring a couple inches of water to boil in a large shallow pan; salt water and cook green beans 3-4 minutes to tender-crisp. Cold-shock beans in ice water and drain well; reserve.

Heat butter in a large, deep skillet with a lid over medium heat. When butter melts and foams, add the shallots and cook gently 10-15 minutes partially covered to very tender. Add stock and heat through. Turn off heat and cool; add beans to pan.

When you are ready to serve, reheat over medium heat and toss with tongs to heat the beans through. Season with salt and pepper to taste.

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