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Green Beans with Shallots
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(Image is of a green bean blossom in Uncle Dave's garden.) Elevate everyday green beans with Jacques Pepin's elegant technique in this Green Beans with Shallots recipe. Blanched beans maintain their vibrant color and perfect texture, while sautéed shallots provide sweet, aromatic flavor. The genius make-ahead approach allows you to prepare everything in advance and finish just before serving. Equally delicious hot or cold, these restaurant-quality beans transform a simple vegetable into a sophisticated side dish that pairs beautifully with almost any main course!
*Serving suggestion only. 😂 If an image doesn't look like it was taken by a monkey named Frank, it was AI generated and not the result of Frank's minimal culinary and/or photographic skills. Your recipes will not look like these images, unless you failed the "I'm not a robot" test!
Ingredients
  • 12 oz. fresh green beans
  • 1 big shallot, minced
  • 1 Tbsp olive oil*
  • 1 Tbsp butter*
  • salt and pepper to taste
  • ice
  • sliced mushrooms (optional)
  • French's® Fried Onions (optional)
  • cream sauce (optional)
 
*Sometimes I have put in too much oil and butter and the shallots and seasoning slide off the beans. So basically, use enough oil and butter to sauté the shallots.
Directions
Get your green beans all cleaned up.
Get a pan of boiling salted water going on the stove.
Boil the green beans about 7 minutes, but check them after about 5. 
Once they are done to your taste, pull them off the stove and immediately put them in ice water to stop the cooking.
At this point, refrigerate them if you are not going to use them right away.
When you are ready to finish the dish, heat up oil and butter in a skillet and sauté your shallots for about three or four minutes, until they are translucent.
Make sure the green beans aren't wet before you add them, then add them to the shallots and toss them around to get them heated up and coated with shallots.

1) I have also added sliced mushrooms to this. If you do, let the shallots sautè for a few minutes before adding them.
2) You can make a cream sauce separately to add to the beans.
3) French's® Fried Onions are a great topping.
4) You can make this ahead of time. When ready to reheat, put in 350° (180°) oven for about 15 minutes, add the fried onions, and let it go another 5 to 10 minutes until it gets all hot and delicious!
 
Season them to taste.
Servings
Probably enough for 3 or 4 servings
Nutrition Facts
Nutrition Per Serving (based on 3 servings) - Calories: 90; Total Fat: 7g (Saturated Fat: 2.5g); Cholesterol: 10mg; Sodium: 45mg; Total Carbohydrates: 7g (Dietary Fiber: 2g, Sugars: 2g); Protein: 2g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says...
I saw this one in a Jacques Pepin video.
I really like that you can prepare this well in advance and then finish it when you are ready to serve it.
By the way, once I have made them for dinner, I refrigerate the leftovers and then nibble on the cold green beans until they are gone. Almost like candy!
🧑‍🍳 The Cook:  Jacques Pépin 🔑 Keywords: green beans, shallots
🗂️ Categories: 🌽 Sides, 🍅 Veggies
📚 Cookbooks: Uncle Dave's Cookbook, The TFR Cookbook, Our Favorite Jacques Pépin Recipes
Recipe #1340 was added on February 23, 2025 and last updated on April 24, 2025.
📄 A Quick Note About The Recipes At The Ferguson Recipes: We love sharing recipes, but please be aware that most haven't been professionally tested in our kitchen or independantly verified. Your safety is important to us, so always practice safe food handling and cooking techniques. Cook smart and use your best judgment! Have questions about a specific recipe? Feel free to reach out to us.
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