Green Beans with Crispy Shallots and Herbed Cornbread Croutons
INGREDIENTS
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For the cornbread croutons:
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1/2 cup cornbread (leftover from stuffing), roughly crumbled
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2 teaspoons chopped fresh rosemary leaves
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2 teaspoons chopped fresh sage
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3 tablespoons extra-virgin olive oil
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For the crispy shallots:
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1 cup vegetable oil
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2 medium shallots, peeled and thinly sliced
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Salt
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For the beans:
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Salt and pepper
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1 1/2 pounds green beans, trimmed
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1 tablespoon olive oil
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1 tablespoon butter
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