These Sauteed Green Beans with Shallots are so delicious and easy to make. This is a healthy & simple recipe that goes perfectly with Thanksgiving dinner, or can be kept casual for a weeknight meal. Using fresh green beans (also called string beans) gives this dish the best flavor. Add them to your table and prepare to see just how flavorful these are!
A simple veggie side dish is a great thing to have in your back pocket, and this one does not disappoint. These sauteed green beans are insanely easy to make and taste AMAZING. You wouldn’t think a dish with only 5 ingredients would be so flavorful, but by slow cooking the shallots it gives them a little caramelization that really brings the dish together.
This would be a perfect dish for a holiday dinner, and it’s great because it doesn’t require the oven, just a pan on the stove. Read on to see how simple these are to make and add it to your dinner menu!
How To Make Sauteed Green Beans
Step 1: Heat the Pan and Prep the Shallots
Place a large, non-stick pan over medium-low heat on the stove. Measure out the ghee with a measuring spoon and place it in the pan to melt.
While the ghee is melting, finely slice the shallots by peeling the outer layers off and thinly slicing them on a cutting board with a large sharp knife.
Step 2: Start Cooking the Shallots
Put the sliced shallots into the pan with the ghee and stir with a wooden spoon or pair of tongs to break up the slices. Cook on medium-low heat for 10 minutes, stirring every minute or two to prevent burning.
Step 3: Add in the Green Beans
Place the green beans into the pan with the shallots and pour the oil and kosher salt on top of them. Stir everything together and cover with a lid. Cook for 15 minutes, stirring occasionally so the shallots don’t burn and the green beans cook evenly. Serve immediately.
You may have a couple of questions about green beans, so let’s tackle those now.
How Do You Prepare Green Beans?
While this recipe calls for already prepared green beans (which I’ve found readily available in many different grocery stores), if you can’t find them this is what you’ll need to do.
- Wash the green beans in the sink under cold water
- Snap the ends off each end of the green bean. You can do this with your hand or with a knife.
- If when you snap the end off there’s a string attached that runs the length of the bean, go ahead and pull that off.
And that’s it!
Do You Have to Blanch Green Beans before Cooking?
Blanching refers to a cooking process where the green beans are cooked for a short period of time in hot water, then plunged into ice water to stop the cooking. Some recipes specify this, but for this recipe you do not need to blanch the green beans. They are cooked with steam when covered in the pan with the shallots.
What’s the Difference between Green Beans and String Beans?
Nothing, they’re the same thing. Green beans are also called string beans due to the string that runs down the side of the bean. Already prepared green beans typically come with the string already removed.
Cooking Tips
- This recipe calls for green beans. If you want to use french green beans (haricots verts), which are thinner and typically more tender than traditional green beans, you should cook the shallots for 15 minutes, then add in the prepared french green beans and cook for 10 minutes, covered.
- Use already prepared and trimmed green beans to keep this recipe under 30 minutes. If you can’t find them, then follow the instructions above to prepare the green beans before adding them to the pan.
- Keep the heat at medium-low! You might get anxious and want to increase the heat to speed things along, but this is likely to result in burned shallots, which will not taste good.
Recipe Variations
- You can use most any cooking fat in this recipe. If you’re not worried about being dairy free, butter works just fine.
- If you can’t find shallots, you can replace them with finely chopped onions.
- Add about a teaspoon of red chili pepper flakes in the last couple minutes of cooking to add a bit of heat to this dish.
Pin These Sauteed Green Beans with Shallots for Later!
NEED MORE GLUTEN FREE SIDE DISH RECIPES? CHECK THESE OUT.
- Gluten Free Cornbread Muffins
- Turmeric Roasted Cauliflower
- Gluten Free Sweet Potato Casserole
- Roasted Brussels Sprouts
- Gluten Free Stuffing
WONDERING WHAT TO EAT WITH THESE SAUTEED VEGGIES? TRY ONE OF THESE GLUTEN FREE DINNER IDEAS.
- Instant Pot Greek Chicken Thighs
- Roasted Kabocha Squash Soup
- Dry Rubbed Flank Steak
- Slow Cooker Curried Butternut Squash Soup
- Paleo Ground Beef Stroganoff
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Recipe for Sauteed Green Beans with Shallots
Sauteed Green Beans with Shallots
Equipment
Ingredients
- 2 shallots
- 2 tbsp ghee
- 12 ounces green beans washed and trimmed
- 1/2 tbsp oil avocado or olive
- 1/2 tsp kosher salt
Instructions
- Place a large, non-stick pan over medium-low heat on the stove. Measure out the ghee with a measuring spoon and place it in the pan to melt.
- While the ghee is melting, finely slice the shallots by peeling the outer layers off and thinly slicing them on a cutting board with a large sharp knife. Put the sliced shallots into the pan with the ghee and stir with a wooden spoon or pair of tongs to break up the slices. Cook on medium-low heat for 10 minutes, stirring every minute or two to prevent burning.
- Place the green beans into the pan with the shallots and pour the oil and kosher salt on top of them. Stir everything together and cover with a lid. Cook for 15 minutes, stirring occasionally so the shallots don’t burn and the green beans cook evenly. Serve immediately.
Notes
- This recipe calls for green beans. If you want to use french green beans (haricots verts), which are thinner and typically more tender than traditional green beans, you should cook the shallots for 15 minutes, then add in the prepared french green beans and cook for 10 minutes, covered.
- Use already prepared and trimmed green beans to keep this recipe under 30 minutes. If you can't find them, then follow the instructions above to prepare the green beans before adding them to the pan.
- Keep the heat at medium-low! You might get anxious and want to increase the heat to speed things along, but this is likely to result in burned shallots, which will not taste good.
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