French Beans with Shallot Butter

December 14, 2011

Ingredients

Preparation

Boil your beans, nicely trimmed as you think fit, in lightly salted water, or steam them if you prefer. They need about four minutes or so; they should be dark green and bend a little. Meanwhile, melt a little butter in a shallow pan, stir in some finely chopped shallot, and let it soften without coloring. Drizzle in a little white wine vinegar, then drain the beans and toss them with the shallot butter.

Tender

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Recipe notes

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