Loading ...This method may seem backwards, but adding the olive oil and shallot at the end makes the flavors even more intense.
1/4 cup vegetable broth
1 pound medium green beans, topped
1 tablespoon olive oil
1/2 cup shallots, thinly sliced
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
Bring broth to a simmer over medium heat and add beans. Cover and cook for 2-3 minutes, until beans are just pliable. Uncover and increase heat to high. Sauté beans until all liquid has evaporated. Add olive oil, shallot, salt and pepper and continue sautéing for 3-5 minutes, until shallots are crispy and beans are tender and browned in places.
Serves 4
