French String Beans With Crushed Tomatoes

• 2 pounds haricots verts, or string beans
• 1 tablespoon butter
• 2 shallots, finely diced
• Salt and pepper
• 2 tablespoons olive oil
• 2 tomatoes, peeled, seeded and diced

1. Cook haricots verts in 32 cups of boiling, salted water for four to five minutes, or until done but still crisp.
2. (If using string beans, cut them lengthwise into four strips with a sharp knife before cooking.)
3. Cool beans in cold water and drain.
4. In a skillet, heat butter.
5. Add shallots and saute lightly until they are glossy.
6. Add beans and saute until hot.
7. Season with salt and pepper to taste.
8. Heat olive oil in another skillet until very hot.
9. Add diced tomatoes and saute until hot.
10. Arrange beans on a serving platter and pour tomatoes over them.

haricots verts, butter, shallots, salt, olive oil, tomatoes

Taken from cooking.nytimes.com/recipes/6105 (may not work)