String Beans with Shallots

• 1 pound French string beans (haricots verts), ends removed
• Kosher salt
• 2 tablespoons unsalted butter
• 1 tablespoon good olive oil
• 3 large shallots, large-diced
• 1/2 teaspoon freshly ground black pepper

1. Blanch the string beans in a large pot of boiling salted water for 1 1/2 minutes only.
2. Drain immediately and immerse in a bowl of ice water.
3. Heat the butter and oil in a very large saute pan (12-inch diameter) or large pot and saute the shallots on medium heat for 5 to 10 minutes, tossing occasionally, until lightly browned.
4. Drain the string beans and add to the shallots with 1/2 teaspoon salt and the pepper, tossing well.
5. Heat only until the beans are hot.
6. If you're using regular string beans, blanch them for about 3 minutes, until they're crisp-tender.

string beans, kosher salt, unsalted butter, olive oil, shallots, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/ina-garten/string-beans-with-shallots-recipe.html (may not work)