Green Beans and Shallots

May 19, 2015  |   Emma Zumsen
bowl of fresh green beans
30 min


  • 1 lb green beans, ends trimmed
  • 2 Tbsp butter
  • 2 shallots, thinly sliced
  • 1 Tbsp honey


  1. Blanch the beans in boiling salted water for 3 minutes. Remove from water, strain and put in a bowl of ice water to stop the cooking.
  2. In a skillet, heat butter over medium heat. Cook shallots for 3 to 4 minutes, until softened and light golden. Remove from heat and stir in honey, lemon zest, cashews and salt.
  3. Add the beans to the shallot mixture and toss to coat.

About the author

Emma Zumsen

Emma Zumsen

Emma is a wildly curious baker, mama, creator, and reader who loves a good farmer’s market almost as much as she loves a new pair of shoes. Born in Montana and raised in Minnesota, she made her way to the east coast nine years ago where she has settled in Brooklyn with her husband and son. In an effort to channel her various interests, passions, and experiences into something productive, she divides her professional brain between food and digital marketing – both of which she finds endlessly fascinating. Emma’s two favorite foods are freshly popped popcorn shared with her kiddo and guacamole.