Recipe by: Lorraine Graybill
Source: Causing a Stir, Dayton, OH Junior League, 2000
Serves: 6


  • 4 Tbsp butter
  • 1 ½ tsp olive oil
  • 35 g (1/3 cup) thinly sliced shallots (French variety)
  • 1-1/2 lb (680 g) fresh green beans, trimmed
  • salt
  • freshly ground black pepper


Beans can be trimmed and stored in the refrigerator up to a day ahead. Shallot butter can be made and stored in the refrigerator up to 5 days ahead.

  • To make shallot butter, melt 2 Tbsp butter with olive oil over medium heat in a small frying pan. Reduce heat to low.
  • Add shallots and cook 7-9 minutes, or until tender. Stir in the remaining butter, salt and pepper. Remove from heat.
  • Cook green beans in a large pot of boiling water until crisp-tender.
  • Drain well and return to pot. Add shallot butter to beans and toss well.
  • Transfer to a serving dish.

Download PDF version here: American Green Beans with Shallot Butter Lorraine Graybill