String Beans with Caramelized Shallots, Rosemary and Garlic

Photo by Katy Lonergan

adapted from Rebecca Katz's One Bite at a Time

via Katy Lonergan

serves 6

1 teaspoon sea salt

1 pound string beans, "tails" removed

2 tablespoons extra virgin olive oil

2 tablespoons diced shallots

2 tablespoons minced garlic

¼ teaspoon chopped fresh rosemary

¼ teaspoon grated lemon zest

Spritz of fresh lemon juice

Fill a 4- to 6-quart pot three-fourths full with water and bring to a boil. Add 1 teaspoon salt. Add the string beans and blanch for 3 minutes. (If you are using baby green beans, blanch for 1 minute.) Drain the string beans and place in an ice water bath.

In a sauté pan over medium heat, heat the olive oil. Add the shallots and a pinch of salt. Sauté for 3 minutes, until the shallots are golden. Add the garlic and sauté for 30 seconds more, just until aromatic.

Deglaze the pan with ¼ cup of water. Add the blanched string beans and a pinch of salt. Taste the beans for doneness. Add the rosemary, lemon zest, and a spritz of lemon juice. Serve immediately.

These beans have a wonderful balance of flavor!