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Prep 15min
Total15min
Servings6
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Ingredients
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
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Steps
1
In 4-quart Dutch oven, heat 1 to 2 inches water to boiling. Add beans; boil uncovered 8 to 10 minutes or until crisp-tender. Drain; return to Dutch oven.
2
Meanwhile, in 10-inch skillet, melt butter over medium heat. Add shallots; cook 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in sugar. Cook 2 to 3 minutes longer, stirring occasionally, until shallots are glazed and brown. Stir in lemon juice, dill weed and salt.
3
Add shallot mixture to green beans; toss to coat.
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Shallots look like mini onions and taste like a mild mix of garlic and onion. You can usually find them near the onions in the produce section of the supermarket.
You can substitute 1/4 cup finely chopped onion for the shallots.
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