Green Beans with Crisp Shallots, Chile, and Mint Recipe

Green Beans with Crisp Shallots, Chile, and Mint Recipe

  • 1 1/2 pounds green beans, trimmed
  • 2/3 cup vegetable oil
  • 6 ounces shallots, thinly sliced crosswise and separated into rings
  • 1 small fresh Thai or serrano chile (preferably red), thinly sliced crosswise
  • 1/2 teaspoon salt
  • 1/2 cup chopped fresh mint
  1. Cook beans in a 4- to 5-quart pot of , uncovered, until just tender, about 5 minutes. Drain beans in a colander.
  2. 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). Transfer shallots quickly as browned with a slotted spoon to paper towels to drain. (Shallots will become crisp as they cool.)
  3. Discard all but about 1 tablespoon oil from skillet, then cook chile over moderate heat, stirring, until softened, about 2 minutes. Add beans and salt and toss with tongs until heated through. Remove from heat and add fried shallots and mint, tossing to combine.
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