Green Beans with Crisp Shallots, Chile, and Mint

Green Beans with Crisp Shallots, Chile, and Mint
Photo by Romulo Yanes

Ingredients

  • 2/3 cup vegetable oil
  • 6 ounces shallots
  • 1 ½ pounds green beans
  • ½ teaspoon salt
  • ½ cup fresh mint
  • 1 small fresh Thai or serrano chile (2 1/4 inches long; preferably red)

Cook beans in a 4- to 5-quart pot of boiling salted water , uncovered, until just tender, about 5 minutes. Drain beans in a colander. Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then fry shallots in 3 batches, stirring frequently, until golden brown, 3 to 5 m...

View full recipe at Epicurious

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