Beans with Caramelized Shallots, Rosemary and Garlic

Beans with Caramelized Shallots, Rosemary and Garlic


Servings 6 People


  • 1 tsp Sea Salt
  • 450 g Green Beans tails removed
  • 2 tbsp Olive Oil Extra Virgin
  • 2 tbsp Shallots Diced
  • 2 tbsp Garlic Minced
  • 1/4 tsp Fresh Rosemary Chopped
  • 1/4 tsp Lemon zest Grated
  • 1/2 squeeze Juice of one Lemon Juice only


  1. Bring a pot of water to boil, add 1 teaspoon salt.
  2. Add beans and blanch for 3 minutes, if they’re baby green beans, blanch for 1 minute only.
  3. Drain beans and place in a bath of ice water, this stops the cooking process and preserves the colour.
  4. Heat the olive oil in a sauté pan over medium heat.
  5. Add shallots and a pinch of salt.
  6. Sauté for 3 minutes until shallots are golden.
  7. Add garlic and sauté for 30 seconds more, just until aromatic.
  8. Deglaze the pan with 1/4 cup of water.
  9. Add beans, rosemary, lemon zest and lemon juice and serve immediately.