Green Beans with Crisp Shallots, Chile, and Mint

Ingredients

• Green beans

  Snap beans, raw

  24 oz or 680g

• Vegetable oil

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

  8 tbsp or 112g

• Shallots

  Raw

  4 shallot (medium) or 170g

• Red peppers

  Hot chili, raw

  1 pepper or 45g

• Salt

  Table

  ½ tsp or 3g

• Spearmint

  Fresh

  ½ cup or 46g

Directions

1. Bring a large pot of well-salted water to a boil. Add the trimmed green beans and cook until just tender, about 5 minutes. Drain well in a colander.
2. In a large heavy skillet, heat the oil over moderate heat until hot but not smoking. Separate the sliced shallots into rings and fry in batches, stirring often, until golden brown, 3 to 5 minutes per batch. Transfer with a slotted spoon to paper towels to drain and crisp.
3. Pour off all but about 1 tablespoon of the oil. Add the sliced chile and cook over moderate heat, stirring, until softened, about 2 minutes. Add the green beans and salt; toss until heated through. Off the heat, fold in the fried shallots and mint and serve.