Green Beans with Crisp Shallots, Chile and Mint

Serves 4

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

Preparation

Step 1 Finely chop mint. Thinly slice shallots (about 5) crosswise and separate rings. Thinly slice Serrano pepper crosswise. Trim beans into 1/2-inch pieces.

Step 2 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.

Step 3 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.)

Step 4 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.