Ingredients
1½ pounds fresh green beans, trimmed, cut to fit feed tube horizontally3 large shallots, peeled, cut into 1-inch pieces1½ tablespoons olive oil6 tablespoons water2 teaspoons fresh lemon juice¼teaspoon salt¼ teaspoon freshly ground pepper
Preparation
Insert the slicing disc. Place beans horizontally in large feed tube and process using light pressure. Remove and reserve.Insert metal blade. Process shallot until finely chopped, about 5 seconds. Warm oil in a 3-½ quart sauté pan over medium heat. Add chopped shallots and sauté until soft but not browned, about 2 minutes. Add green beans and sauté for 3 – 4 minutes. Add water and reduce heat to low. Cover pan and cook until crisp tender, about 8 – 10 minutes. Remove from heat and add vinegar. Season with pepper and salt. Serve warm.
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