green-beans-with-crisp-shallots-chile-and-mint-108507.json

{
    "directions": [
        "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.",
        "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.)",
        "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."
    ],
    "ingredients": [
        "1 1/2 lb green beans, trimmed",
        "2/3 cup vegetable oil",
        "6 oz shallots (5 medium), thinly sliced crosswise and separated into rings",
        "1 small fresh Thai or serrano chile (2 1/4 inches long; preferably red), thinly sliced crosswise",
        "1/2 teaspoon salt",
        "1/2 cup chopped fresh mint"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Herb",
        "Vegetable",
        "Fry",
        "Vegetarian",
        "Quick & Easy",
        "Mint",
        "Green Bean",
        "Hot Pepper",
        "Fall",
        "Summer",
        "Vegan",
        "Shallot",
        "Gourmet"
    ],
    "title": "Green Beans with Crisp Shallots, Chile, and Mint",
    "url": "http://www.epicurious.com/recipes/food/views/green-beans-with-crisp-shallots-chile-and-mint-108507"
}