Name: Green Beans with Sauteed Shallots and Vermouth
Total time: 35 min
Ingredients: 1 teaspoon table salt; 1 pound green beans , stem ends snapped off; 4 tablespoons unsalted butter; 4 large shallots , sliced thin (about 2 cups); Salt and ground black pepper; 2 tablespoons dry vermouth

Why This Recipe Works

For a green bean recipe that would require no last-minute preparation, we blanched the beans to ensure a crisp texture, then refrigerated them for up to three days. When the rest of our meal was ready, we could toss the beans in a hot skillet with a simple butter sauce just before serving.

Before You Begin

Tongs are the tool best suited to tossing the beans in the pan and arranging them on the platter. To blanch, dress, and serve the beans without holding them first in the refrigerator, increase the blanching time to 5 to 6 minutes and don’t bother shocking them in ice water. Instead, quickly arrange the warm beans on a serving platter and top with the sauce you’ve prepared as the beans blanch.

Instructions

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. Drain 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.

Heat 2 tablespoons butter in small skillet 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.

Heat 1/4 cup water and beans in 12-inch skillet over high heat; cook, tossing frequently, until beans are warmed through, 1 to 2 minutes. Season with salt and pepper to taste and arrange neatly on warm serving platter.

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. Top beans with shallots and sauce and serve immediately.