If you need a little greenery with your meal, these string beans (or fine beans) make the perfect accompaniment. They are a little more special than steamed green vegetables. You can blanch the beans in advance and then warm them in the caramelised shallots just before serving so that they are heated through but still crisp in texture. This side dish works well with our slow-cooked brisket.
Ingredients (for 4 servings):
300g string beans 1 banana shallot 2 tbsp olive oil kosher salt black pepper
Method:
- Bring a medium pan of water to the boil and fill a bowl with ice water.
- Chop both ends off the string beans and boil them for 90 seconds. Use a slotted spoon to transfer the beans into the ice water.
- Finely chop the shallot.
- Add the olive oil to a large frying pan on a medium heat, followed by the chopped shallots and stir until the shallots are softened and light brown in colour (approx. 5 minutes).
- When you are ready to serve, drain the string beans, add them to the shallots and heat them through. Season to taste.