If you love green bean casserole, but can't be bothered with the fuss, these garlicky green beans with crispy shallots are for you! Tender sweet green beans are sautéed in garlic, seasoned with cider vinegar, then topped with smokey, crunchy, caramelized shallots.
Add half the shallots to the oil, distribute the shallots into an even layer with a wooden spoon, and shallow deep fry until lightly golden brown and crispy, about 7-8 minutes. Important - do not wait until they are a deeper golden brown! They'll taste burned. Remove the shallots from the oil using a wire skimmer or slotted spoon, place onto the paper towels, and immediately sprinkle with a pinch of salt. Add the remaining shallots to the hot oil and repeat.
Pour all but 1 tablespoon of oil from the skillet, then return the skillet to the stove and increase the heat to medium high. Add the garlic and saute until fragrant, about 1 minute.
Add the apple cider vinegar to the the skillet, immediately followed by the green beans. Toss with tongs to coat the green beans in the fat and vinegar. Sautee the green beans, tossing frequently, until bright green and slightly charred, 2-3 minutes. Add ¼ cup water to the skillet, cover, and steam until the water has been completely absorbed and the green beans are crisp tender, 2-3 minutes. Season with salt and pepper, and toss to distribute the seasoning and garlic.
Using tongs, remove the green beans from the skillet to a serving bowl and top with the crispy shallots. Serve immediately.