4 Servings 45 min Cook
1/2 Cup Spearmint
1/2 Tsp Salt
1 2/3 Grams Shallots
2/3 Cup Vegetable Oil
1 Pepper Serrano Pepper
6 3/4 Cup 1/2" pieces Green Beans
Finely chop mint.
Thinly slice shallots (about 5) crosswise and separate rings.
Thinly slice Serrano pepper crosswise.
Trim beans into 1/2-inch pieces.
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.
