Slow-Sautéed String Beans with Shallots & Ham

Slow-Sautéed String Beans with Shallots & Ham
Photo by Sarah Jay


  • 1-½ oz. smoked ham, such as Black Forest, cut into ¼ x 1-inch strips (optional)
  • 4 Tbs. olive oil, preferably fruity and full-flavored
  • ¾ tsp. dried herbes de Provence
  • 1 lb. string beans, trimmed, rinsed, and drained well
  • 6 medium shallots (½ lb. total), peeled and halved to make pieces about 1 inch thick at the widest part (to yield 1 generous cup)
  • Salt and freshly ground black pepper

Set a heavy 9- to 10-inch skillet over medium-low heat with the oil. When the oil is hot, add the beans and shallots (the mixture will fit in the pan in two or three layers) and season with the herbes de Provence, salt, and pepper. Cook at a good, strong sizzle, uncovered, stirring occasionally a...

View full recipe at Fine Cooking


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