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Ingredients
- 3 lbs green beans, trimmed
- 12 cup margarine
- 16 large shallots, cut into 1/4-inch-thick rounds
- 2 tablespoons Dijon mustard
Method
- Cook green beans in large pot of generously salted boiling water until crisp-tender, about 5 minutes.
- Drain; rinse under cold running water and drain again.
- Melt 1/4 cup margarine in heavy large skillet over medium-high heat.
- Add shallots and saute until deep brown and crisp, about 12 minutes.
- (Green beans and shallots can be prepared 2 hours ahead.
- Let stand at room temperature).
- Melt 1/4 cup margarine in heavy large pot over medium-high heat.
- Whisk in mustard.
- Add beans; toss until heated through and evenly coated, about 4 minutes.
- Season with salt and pepper.
- Mound beans on platter.
- Sprinkle with shallots.
