CLASSIC BUTTERED
GREEN BEANS
ACTIVE: 35 min l TOTAL: 40 min l SERVES: 6 to 8
Kosher salt
2 pounds green beans, trimmed
3 tablespoons unsalted butter
4 medium shallots, sliced
Freshly ground pepper
- Bring a large pot of salted water to a boil. Fill a
large bowl with ice water; generously salt the water.
- Add the green beans to the boiling water
and cook until bright green and just tender,
4 to 6 minutes. Drain and transfer to the
ice water to cool completely. Drain again and
transfer to a paper towel–lined baking sheet;
pat dry.
- Meanwhile, melt 2 tablespoons butter in a
large wide pot over medium-high heat. Add
the shallots, season with salt and cook, stirring,
until slightly softened, 3 to 4 minutes.
- Add the green beans to the pot; season with salt
and pepper. Cook, stirring, until hot, 4 to 6 minutes.
Remove from the heat and add 1 tablespoon water
and the remaining 1 tablespoon butter; stir to coat.
118 FOOD NETWORK MAGAZINE ●NOVEMBER 2019
Classic Buttered
Green Beans
You can prep
the green beans
a day ahead: Follow
the recipe through the
end of step 2, then
wrap the blanched
beans in paper towels,
place in a resealable
plastic bag and
refrigerate.
Green Beans