Shallots are quick-pickled and sautéed with green beans in this refreshing side. This recipe, developed by chef Mary Sue Milliken, first appeared in our November 2013 issue with the article State of Grace.
- 4 large shallots, sliced 1/4″ thick
- 1 cup red wine vinegar
- 2 tbsp. kosher salt, plus more to taste
- 2 tbsp. sugar
- 1 tsp. coarsely ground black pepper, plus more to taste
- 5 bay leaves
- 5 sprigs thyme
- 2 lb. green beans, trimmed and cut into 2″ pieces
- 3 tbsp. olive oil
- 3 tbsp. unsalted butter
- Place shallots in a bowl. Bring vinegar, salt, sugar, pepper, bay leaves, thyme, and 1 cup water to a boil in a 2-qt. saucepan; pour over shallots and let sit 1 hour, then drain, reserving 1⁄4 cup pickling liquid.
- Bring a large pot of salted water to a boil. Add beans; cook until crisp-tender, 5–7 minutes, and drain. Heat oil and butter in a 12″ skillet over medium-high heat. Add shallots, beans, salt, and pepper; cook until golden, 3–5 minutes. Stir in reserved pickling liquid.