Haricots Verts With Carmelized Shallots

• 1 lb French haricots vert, trimmed (tiny green beans)
• 1 1/2 tablespoons butter
• 1/2 tablespoon light brown sugar
• 1/2 tablespoon olive oil
• 1/2 lb shallot, halved lengthwise and peeled
• 1 tablespoon red wine vinegar (may sub balsamic vinegar)
• salt
• black pepper, freshly ground, to taste

1. Cook the green beans in boiling salted water to cover 3 to 4 minutes, or until crisp tender. Drain. Plunge the beans into ice water to stop the cooking process; drain.
2. Melt the butter and brown sugar with olive oil in a large skillet over medium-high heat; add shallots, and saute 2 minutes. Reduce the heat to medium-low, add vinegar, and saute 10 minutes or until the shallots are golden brown and tender.
3. Increase the heat to medium-high; add the green beans. Saute 5 minutes or until thoroughly heated. Season with salt and freshly ground black pepper to taste.

haricots vert, butter, light brown sugar, olive oil, shallot, red wine vinegar, salt, black pepper

Taken from www.food.com/recipe/haricots-verts-with-carmelized-shallots-482707 (may not work)