Green Beans with Crisp Shallots, Chile, and Mint

From Gourmet, Sept 2003, pg. 167.


Cook beans in 4- to 5-quart pot of boiling salted water uncovered,until just tender, about 5 minutes. Drain beans in a colander.

Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then fry shallots in 3 batches, stirring frequently, until golden brown, 3 to 5 minutes per batch (watch carefully - shallots burn easily). Transfer shallots quickly as browned with a slotted spoon to paper towels to drain. (Shallots will become crisp as they cool).

Discard all but one tablespoon oil from skillet, then cook chile over moderate heat, stirring, until softened, about 2 minutes. Add beans and salt and toss with tongs until heated through. Remove from heat and add fried shallots and mint, tossing to combine.
Serves 4.


1 1/2 lbs. green beans, trimmed
2/3 cup vegetable oil
6 oz. shallots (5 medium), thinnly sliced crosswise and separated into rings
1 small fresh Thai or serrano chile (2 1/4 inches long; preferably red), thinly sliced crosswise
1/2 teaspoon salt
1/2 cup chopped fresh mint

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