Green Beans are flattened and elongated pods. Inside, there are a variable number of seeds depending on the species. They are distinguished from many other bean varieties in that the green beans are harvested and eaten with their pods before the bean seeds inside have fully matured.
French String Beans with Shallots
– 2 tablespoons extra virgin olive oil or unsalted butter
– 2 large shallots, thinly sliced
– ½ cup of water
– ¾ pound (12 ounces) of French string beans (haricots verts), trimmed
– ½ teaspoon of salt
– ¼ teaspoon freshly ground black pepper
– Pinch sugar
Heat the oil in a large skillet over medium-low heat. Add the shallots and cook, frequently stirring, until soft and translucent, about 8 minutes. Do not brown. Add the beans, salt, pepper, and water; bring to a boil. Cover the skillet, reduce the heat to low, and cook for 8 minutes.
Remove the lid and increase the heat to high. Cook, frequently stirring, until the liquid is evaporated, the beans are tender, and the shallots are jammy, about 6 minutes. Taste and adjust the seasoning with salt, pepper, and a pinch of sugar.