1 pound haricots verts, ends removed
2 Tb unsalted butter
1 Tb olive oil
3 large shallots, large-dice
1/2 tsp. freshly ground black pepper
Blanch the beans in a large pot of boiling water for 1- 1/2 minutes only. Drain immediately and immerse in a bowl of ice water.
Heat the butter and the oil in a large sauté pan (12-inch diameter) and sauté the shallots on medium heat for 5 to 10 minutes, tossing occasionally, until lightly browned. Drain the beans and add to the shallots with 1/2 tsp salt and pepper, tossing gently. Heat only until the beans are hot. Serves 6