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Brown Butter Green Beans with Crispy Shallots and Pine Nuts

Brown Butter Green Beans with Crispy Shallots and Pine Nuts

This recipe for brown butter green beans with crispy shallots and pine nuts was super easy to make, used ingredients I had on hand and tasted fantastic. I loved the combination of the crisp-tender green beans tossed in some nutty brown butter then topped with the fried shallots and toasted pine nuts. These green beans paired nicely with the pork chops I served them with and they will most definitely be on our dinner table again soon.

Brown Butter Green Beans with Crispy Shallots and Pine Nuts

How to Make Brown Butter Green Beans with Crispy Shallots and Pine Nuts

Heat the oil in a skillet over medium-high heat.

Combine the flour with a bit of sea salt and freshly cracked pepper, to taste, in a small bowl. Toss the sliced shallots in the flour then carefully add them to the HOT oil. Cook, stirring often, for a few minutes until golden brown. Remove from the pan and place them on a paper towel lined plate to drain then season with sea salt, to taste, immediately; set aside.

Bring a pot of salted water to boil then add the green beans and cook for 1-2 minutes, or until crisp-tender. Remove from the hot water immediately and drain on a paper towel. Side Note: This cooking time is for small haricot verts so add 1-2 minutes of cooking time if you are using regular green beans.

Meanwhile, heat the butter in a skillet over medium heat. Stir with a rubber spatula until it starts to foam. Remove the butter from the heat as soon as it turns a light brown color and has a nutty smell. Be careful not to burn it!!

Add the cooked & drained green beans to the brown butter and toss to coat evenly. Season with sea salt and freshly cracked pepper, to taste. Place on a serving plate, drizzle any remaining brown butter (if any) on the beans then add the crispy shallots and toasted pine nuts on top. Serve immediately. Enjoy.

Brown Butter Green Beans with Crispy Shallots and Pine Nuts

Brown Butter Green Beans with Crispy Shallots and Pine Nuts

Brown Butter Green Beans with Crispy Shallots and Pine Nuts

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Side Dish
Cuisine: American
Servings: 4
Author: Pam

Ingredients

  • 2 tbsp vegetable oil
  • 1 tbsp flour
  • Sea salt and freshly cracked pepper, to taste
  • 8 oz green beans or haricot verts
  • 2 tbsp butter
  • 2 tbsp toasted pine nuts

Instructions

  • Heat the oil in a skillet over medium-high heat.
  • Combine the flour with a bit of sea salt and freshly cracked pepper, to taste, in a small bowl.
  • Toss the sliced shallots in the flour then carefully add them to the HOT oil. Cook, stirring often, for 3-4 minutes, or until golden brown.
  • Remove from the pan and place them on a paper towel lined plate to drain then season with sea salt, to taste, immediately; set aside. 
  • Bring a pot of salted water to boil then add the green beans and cook for 1-2 minutes, or until crisp-tender. Remove from the hot water immediately and drain on a paper towel.
    Side Note: This cooking time is for small haricot verts so add 1-2 minutes of cooking time if you are using regular green beans.
  • Meanwhile, heat the butter in a skillet over medium heat. Stir with a rubber spatula until it starts to foam. Remove the butter from the heat as soon as it turns a light brown color and has a nutty smell. Be careful not to burn it!! 
  • Add the cooked & drained green beans to the brown butter and toss to coat evenly. Season with sea salt and freshly cracked pepper, to taste.
  • Place on a serving plate, drizzle any remaining brown butter (if any) on the beans then add the crispy shallots and toasted pine nuts on top. Serve immediately. Enjoy. 
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Recipe Rating




5 Comments

  1. What a great combo of flavours! The nutty and crunchy topping looks so very tempting.

  2. 5 stars
    Great combination of ingredients, that crunchy I love for vegetables. As always a pleasure to visit you and enjoy your gastronomic art. A cordial greeting since “Mi Cocina” (Málaga-Spain)

  3. I’m a cook-pole-beans-all-day kind of person but my daughter likes them like this so I’ll forward on to her.