I'm scared of chiles... makes sure to wear gloves...

Ingredients

1 1/2	lb green beans
2/3	cup extra virgin olive oil
6	oz shallots
1	serrano pepper
1/2	teaspoon salt
1/2	cup chopped fresh mint

Directions

1. Trim green beans.
   
   
2. Slice 5 medium shallots crosswise and separate into rings.
   
   
3. Thinly slice 1 small Thai or serrano chile (2 1/4 inches long, red) crosswise.
   
   
4. Chop mint.
   
   
5. Cook beans in a 4- to 5-quart pot of boiling salted water, uncovered, until just tender, about 5 minutes.
   
   
6. Drain beans in a colander.
   
   
7. Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then fry shallots in 3 batches, stirring frequently, until golden brown, 3 to 5 minutes per batch (watch carefully; shallots burn easily).
   
   
8. Transfer shallots quickly as browned with a slotted spoon to paper towels to drain. (Shallots will become crisp as they cool.)
   
   
9. Discard all but about 1 tablespoon oil from skillet, then cook chile over moderate heat, stirring, until softened, about 2 minutes.
   
   
10. Add beans and salt and toss with tongs until heated through.
    
    
11. Remove from heat and add fried shallots and mint, tossing to combine.
    
    

Categories

Vegetables, Side Dish, Vegetarian, Kosher

Nutritional Analysis

Nutrition Grade 96% confidence

Good points No cholesterol Low in sugar High in vitamin A High in vitamin C