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15 minutes
15 minutes
- 1 lb fresh green beans, trimmed
- 2 tablespoons butter
- 2 shallots, finely chopped
- 1/2 teaspoon sugar
- 1 teaspoon lemon juice
- 1 tablespoon chopped fresh dill weed
- 1/4 teaspoon salt
- In a 4-quart Dutch oven, bring 1 to 2 inches of water to a boil. Add beans and cook uncovered for 8 to 10 minutes until they are tender-crisp. Drain the beans and return them to the Dutch oven.
- In a 10-inch skillet, melt butter over medium heat. Sauté shallots until crisp-tender for about 2-3 minutes. Sprinkle sugar over and cook for another 2-3 minutes until glazed and brown. Add lemon juice, dill weed, and salt.
- Toss the shallot mixture with the green beans until evenly coated.
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