Tom's Green Beans with Shallots

green beans,

red wine vinegar

Dijon mustard

shallot, minced

salt and black pepper

olive oil

Place the beans in a steamer in a pot filled with 2 inches of boiling water. Cover and steam until the beans are bright green and still slightly firm to the bite, about 10 minutes.

Meanwhile, whisk together the vinegar, mustard, shallot, some salt and pepper, and the oil. Pour the dressing over the beans and toss to coat. Cover and let marinate in the refrigerator for at least 1 hour or up to overnight. Bring to room temperature and serve.

simply delicious!  I added chopped pecans for some crunch.

Very good and super easy. Used fresh green beans from the local farm. I was hoping to have leftovers to eat tomorrow, but they're all gone! Will make more next time.

I made these last night and ate them hot, delicious!  Today for lunch cold, even better.  My shallot was huge so I doubled the dressing recipe so I have more for next time.

This is a fantastic recipe -- my mother in law who was born and raised in Bordeaux, France made a dish very similar to this but Valerie's is even better!  The fresh green beans are alive, sharp, crunchy and delicious -- a perfect complement to most meat and poultry dishes. 

I made the entire dinner...fabulous!  This said, I agree with others about the cook time.  I steamed the beans for 7 minutes and felt that 6 minutes may have been perfect.  The beans were sooooo good!  I had a few left overs that I chopped-up in a salad the next day.  Really good.  A great dish for an important meal that can be done the day before (i.e. Christmas or Thanksgiving).

The green beans definitely have more flavor as day 2 leftovers. I steamed green beans for 9 minutes and will probably back down to 7 minutes the next time I make them. I may reduce the red wine vinegar next time as well. But overall, this was an EXCELLENT way to spice up traditional green beans! And so, so easy to make! This will definitely be in my normal veggie rotation :) 

tom's green beans with shallots

Cook Time: 20 minutes

Total: 1 hours, 20 minutes

Servings: 5

Author : Valerie Bertinelli

Ingredients

Instructions

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