Tender green beans topped with smoky sauteed shallots instead of bacon. This vegetarian (and vegan!) side is a welcome addition to the holiday table.
2poundsfresh green beansends trimmed
1/4cup+ 2 teaspoons coconut oil*divided (can also use vegetable oil or canola oil)
2poundsshallotspeeled and sliced thin
1/2teaspoonkosher salt + more to taste
1/4teaspoonfreshly ground black pepper + more to taste
1/4teaspoonred pepper flakes
Bring a large pot of water to a boil. Add green beans and cook for one minute. Lift the beans out of the water and plunge them into a bowl of ice water to cool and stop the cooking. Drain and set aside.
Set a large saute pan over medium-high heat. Add coconut oil. When melted and shimmering-hot, add shallots. Cook, stirring occasionally, until tender and starting to turn golden, about 10 minutes. Add the smoked paprika, salt, and pepper. Stir and cook until the shallots are well-browned, 2-4 additional minutes. Transfer to a paper-towel-lined baking sheet to drain the excess oil. Set aside.
Allow the saute pan to cool enough so you can wipe out the excess oil. Return to the stove over medium heat. Add 2 teaspoons coconut oil. When hot, add the blanched green beans, red pepper flakes, and a pinch of salt and pepper. Cook, stirring occasionally, until heated through, 1-2 minutes. Taste and add additional salt and pepper if desired. Transfer to a platter and top with smoky shallots. Serve.
* Usually coconut oil is somewhat neutral-tasting, but I do think it comes through in this recipe. I like how it complements all of the other flavors, but if you're not sure, you might prefer another neutral cooking oil like vegetable, canola, or grapeseed oil.