Quick Sautéed Green Beans with Shallots

green beans on a white platter with serving utensils

This easy recipe for sautéed fresh green beans with shallotsis asimple and delicious green vegetable side dish. It’s incredible for Thanksgivingdinner, or for just about any weeknight meal. Using fresh green beans (alsocalled string beans) gives this dish the best flavor. Ready within 30 minutes!

Course Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Keyword #greenbeans, #shallots

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 466kcal

Author Taryn Solie

Equipment

Ingredients

2 shallots
2 tbsp cooking fat ghee, butter, or oil
12 ounces green beans washed and trimmed
½ tbsp oil avocado or olive
½ 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.

Nutrition