So I don’t have bread recipe for you today. I have most of a bread recipe typed out, but I didn’t note when you add the yeast. This seems like vital information and I don’t want to steer you wrong.
Will you accept some green beans as an apology? They’re not just any green beans, though. These are far and away my favorite green beans. They’re mixed with caramelized shallots and lots of red wine vinegar… which you can probably guess is my favorite part.
If I ever had to cook for myself and wanted to dirty some pots, I’d make an entire batch of these and eat them all. I know that sounds weird, but I eat weird things when I’m not cooking for someone else. It’s ok to admit you do it too.
Enjoy the beans and I’ll be back with bread shortly.
Green beans with shallots
Modified from Cooking Light’s Haricot Verts with Warm Shallot Vinaigrette
1 pound green beans
1 large shallot
1 Tbsp olive oil
½ cup red wine vinegar
Salt and pepper
Boil a large pot of water. Meanwhile, clean and trim green beans. Cook green beans for 5 minutes. Drain and rinse with cold water. Finely chop the shallot. Heat the olive oil in a skillet over medium high heat. Add the shallots and cook until light brown, about 3 minutes. Add the vinegar and cook until slightly thickened, about 3 minutes. Return green beans to pan and season with salt and pepper. Sauté for about a minute or until the green beans are heated through.
Notes: You can cook the green beans ahead of time and let them rest at room temperature until you’re nearly ready to eat. This makes them a great option for holiday meals.