Thursday, August 13, 2009

French Cut Green Beans With Shallots

For some reason all sanity leaves me when shopping at the farmer's market. At my local grocery store, when shopping for green beans, I'll pick up a handful for the two of us, but at the farmers market it's at least two pounds. The only problem with this is that we have to eat beans for a least a week. Sometimes, I steam them other times I boil them with new potatoes - I'm just not to creative when it comes to cooking beans. I found a new way to cook them in the instruction and recipe book that came with my Cuisinart Food Processor. We've been eating them cooked this way for a couple of weeks now and have had hardly any leftovers! Another plus is that there is only 80 calories in a serving.

Not to pretty - but tastes pretty good!

French Cut Green Beans With Shallots

Makes 6 servings
Preparation: 15 to 20 minutes


1-1/2 pounds fresh green beans trimmed, and cut to fit feed tube horizontally
3 large shallots, peeled, and cut into 1-inch pieces
1-1/2 tablespoons olive oil
6 tablespoons water
2-1/4 teaspoons balsamic vinegar*
1/4 teaspoon white pepper
1/4 teaspoon salt

  • Insert the slicing disc. Place beans horizontally in large feed tube and process, using light pressure. Remove and reserve.
  • Insert metal blade. Process shallots until finely chopped, about 5 seconds
  • Warm oil in a 3-1/2 quart saute pan over medium heat. Add chopped shallots and saute until soft but not browned, about 2 minutes. Add green beans and saute for 3 to 4 minutes. Add water and reduce heat to low. Cover pan and cook until crisp tender, about 8 to 10 minutes. Remove from heat and add vinegar. Season with pepper and salt. Serve warm.
*Substitute a fruit flavored vinegar for a change of flavor.

I love the idea of being able to french fresh green beans. The amazing thing is that I have had this food processor for at least ten years and never used it in this way. Life is good - enjoy!

1 comment:

  1. Mary, these beans look delicious! This recipe might have to end up on our plates very soon.