Green Beans with Shallots and Thyme

A few years ago I celebrated my birthday at a lovely little restaurant in Boston called Ten Tables. As the name suggests, they only have ten tables in the whole place, and I assume this is part of what accounted for their exceptional attention to detail. Every dish I had that night was amazing, but of all the dishes I remember the green beans the best. This is probably because these beans changed forever the way I make green beans. The recipe below is a very close approximation to the original transformative side dish.

Ingredients:

• 3/4 pounds green beans, trimmed and cut into 1 inch pieces
• 2 medium shallots, diced
• 1 1/2 tablespoons butter
• 4 springs of fresh thyme
• salt to taste
• fresh parsley (optional)

Directions:

1. Melt butter in a large skillet over medium heat. Add shallots and cook until browned.
2. Add green beans and thyme leaves to the pan. Season with salt. Cook covered on medium-low heat for about 7 to 10 minutes until the beans reach the desired tenderness. They should be somewhat al dente.
3. Garnish with a bit of fresh parsley before serving.

The simplicity of this dish is its beauty. The shallots lend a delightful sweetness, and the thyme and parsley a bit of freshness. Enjoy!