Fine Cooking Magazine - November/December 2020

Servings: four.

The beans won’t all cook at the same rate. If you want them to, you can cut the recipe in half and cook them in a single layer. Herbes de Provence is a blend of dried herbs, such as thyme, rosemary, marjoram, and sage; most supermarkets carry it in the spice section. Adding the herbs in the beginning lets their flavor penetrate and season both the oil and the green beans.

Ingredients

4 Tbs. olive oil, preferably fruity and full-flavored
1 lb. string beans, trimmed, rinsed, and drained well
6 medium shallots (1/2 lb. total), peeled and halved to make pieces about 1 inch thick at the widest part (to yield 1 generous cup)
3/4 tsp. dried herbes de Provence
Salt and freshly ground black pepper
1-1/2 oz. smoked ham, such as Black Forest, cut into 1/4 x 1-inch strips (optional)

Calories (kcal) : 170
Fat Calories (kcal): 120
Fat (g): 14
Saturated Fat (g): 2
Polyunsaturated Fat (g): 1
Monounsaturated Fat (g): 10
Cholesterol (mg): 0
Sodium (mg): 300
Carbohydrates (g): 11
Fiber (g): 4
Protein (g): 2

Preparation

Set a heavy 9- to 10-inch skillet over medium-low heat with the oil. When the oil is hot, add the beans and shallots (the mixture will fit in the pan in two or three layers) and season with the herbes de Provence, salt, and pepper. Cook at a good, strong sizzle, uncovered, stirring occasionally and lowering the heat if necessary, until most of the beans and some of the shallots are well browned and falling apart, 30 to 40 minutes.
Continue cooking for about another 5 min., stirring frequently, until the beans are tender. Stir in the ham, if using, and 1 Tbs. water to deglaze any browned bits stuck on the bottom of the skillet. Heat through as the water evaporates, about 30 seconds. Taste for salt and pepper and serve.

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Reviews (1 review)

oliviagutierrez | 09/08/2010
Even better if you use Spanish ham, aka jamon iberico de bellota rather than the normal ham, try and you will love it!!! Check more about iberico ham at http://buyjamon.com

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What We're Cooking Now

Name: Slow-Sautéed String Beans with Shallots & Ham
Yield: four. servings
Cuisine: French
Ingredients: 4 Tbs. olive oil, preferably fruity and full-flavored; 1 lb. string beans, trimmed, rinsed, and drained well; 6 medium shallots (1/2 lb. total), peeled and halved to make pieces about 1 inch thick at the widest part (to yield 1 generous cup); 3/4 tsp. dried herbes de Provence; Salt and freshly ground black pepper; 1-1/2 oz. smoked ham, such as Black Forest, cut into 1/4 x 1-inch strips (optional)