Green beans are a Thanksgiving staple, and this dish is fun and easy to make. Even if you’re not hosting or contributing a dish for the holiday, this green bean dish elevates a weeknight dinner to something a bit more special. I prefer a two step process when cooking green beans. The first step is blanching which is a quick dip of about 3-4 minutes in rapidly boiling salted water, then into an icy cold water bath to halt the cooking process. Blanching can be done ahead of time and then sauté your beans just before serving. You can also steam the beans as well. Blanching ensures that the beans maintain their color, crisp texture and will preserve some of the nutrients as well. Happy Thanksgiving!
- 1 1/2 pounds fresh green beans trimmed
- 2 tablespoons unsalted butter
- 2 tablespoons extra-vigin olive oil
- 1 large shallot finely diced
- 1 tablespoon fresh thyme leaves
- 1 tablespoon sherry vinegar or white wine or champagne vinegar
- 1 pint cherry tomatoes
- Kosher or sea salt to taste
- Freshly ground black pepper to taste
- Place the green beans in a large pot of salted boiling water. Cook the green beans until just crisp and a bit tender, about 3-4 minutes. Using a slotted spoon or small spider strainer remove the green beans from the boiling water and place into a bowl of cold water filled with ice cubes. Drain green beans and set aside.
- Melt the butter and the olive oil in a large skillet. Add the shallots and sauté for about a minute. Add the cherry tomatoes and sauté until the tomatoes start to soften and are heated through. Add the green beans and cook until tender, about 5-8 minutes. Add the fresh thyme and the vinegar. Season with salt and pepper. Stir for another minute or two. Serve hot or at room temperature.