Green Beans with Crisp Shallots, Chile, and Mint

Ingredients

• Spearmint

  Fresh

  ½ cup or 46g

• Salt

  Table

  ½ tsp or 3g

• Shallots

  Raw

  4 shallot (medium) or 170g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  ⅔ cup or 149g

• Serrano pepper

  Raw

  1 pepper or 6g

• Green beans

  Snap beans, raw

  7 cup, pieces or 700g

Directions

1. Finely chop mint. Thinly slice shallots (about 5) crosswise and separate rings. Thinly slice Serrano pepper crosswise. Trim beans into 1/2-inch pieces.
2. Cook beans in a 4- to 5-quart pot of boiling salted water , uncovered, until just tender, about 5 minutes. Drain beans in a colander.
3. Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then fry shallots in 3 batches, stirring frequently, until golden brown, 3 to 5 minutes per batch (watch carefully; shallots burn easily). Transfer shallots quickly as browned with a slotted spoon to paper towels to drain. (Shallots will become crisp as they cool.)
4. Discard all but about 1 tablespoon oil from skillet, then cook chile over moderate heat, stirring, until softened, about 2 minutes. Add beans and salt and toss with tongs until heated through. Remove from heat and add fried shallots and mint, tossing to combine.