Green Beans with Shallots and Vermouth

I have made this recipe for Thanksgiving for the last three years. I don't think I'm switching the recipe anytime soon. This recipe isn't just for Thanksgiving though. Green beans are a great vegetable dish and compliment any meat, chicken, or fish.

INGREDIENTS:

1 teaspoon table salt
1 pound blanched green beans
4 tablespoons unsalted butter
4 large shallots
table salt
ground black pepper
2 tablespoons dry vermouth

DIRECTIONS:

1. Slice shallots thin. You should have about 2 cups.

2. Bring 2-1/2 quarts water to boil in large saucepan over high heat; add salt and green beans, return to boil, and cook until beans are bright green and crisp-tender, 3 to 4 minutes. Meanwhile, fill large bowl with ice water. Brain beans in colander and transfer beans immediately to ice water. When beans no longer feel warm to touch, drain in colander again and dry thoroughly with paper towels.

3. Heat 2 tablespoons butter in small skilled over medium heat until foaming; add shallots and cook, stirring frequently, until golden brown, fragrant, and just crisp around the edges, about 10 minutes. Set skillet aside.

4. Heat 2 tablespoons butter in small skilled over medium heat until foaming; add shallots and cook, stirring frequently, until golden brown, fragrant, and just crisp around the edges, about 10 minutes. Set skillet aside.

5. Meanwhile, return skillet with shallots to high heat, stir in vermouth, and bring to simmer. Whisk in remaining 2 tablespoons butter, 1 tablespoon at a time; season with salt and pepper to taste.

6. Top beans with shallots and sauce and serve immediately.

Recipe by Cook's Illustrated

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