1 pound farm-fresh green beans, ends removed
Kosher or Sea salt
2 tablespoons unsalted butter
1 tablespoons good olive oil
3 large shallots, large-diced
1/2 teaspoon freshly ground black pepper
Blanch the string beans in a large pot of boiling salted water for 1 1/2 - 3 minutes, or until crisp-tender.
Drain the beans immediately and immerse them in a bowl of ice water.
Heat the butter and oil in a very large sauté pan and sauté the shallots on medium heat for 5 to 10 minutes until lightly browned. Toss them occasionally.
Drain the string beans, pat try, and then add to the shallots with 1/2 teaspoon salt and the pepper, tossing well.
Heat only until the beans are hot.