1 lb fresh or frozen stringbeans
2 Tbl unsalted butter
1 Tbl olive oil
3 large shallots diced
½ tsp salt and pepper
Blanch stringbeans in boiling salted water for 1 ½ minutes. Quickly drain and immerse in ice water. Heat butter and oil in a large sauté pan. Sauté the shallots on medium heat for 5 to 10 minutes, tossing them occasionally, until they are lightly browned. Drain the string beans and add them to the shallots in the sauté pan. Add the salt and pepper, tossing well. Heat only until the beans are heated though.