French Green Beans And Shallots

• 4 cups water
• 1 pound very small, firm green beans, cleaned
• 3 tablespoons butter
• 3 tablespoons peeled and chopped shallots
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste
• 1 teaspoon lemon juice

1. Bring the water to a boil.
2. Add the beans and cover the pot.
3. Continue cooking the beans, covered, for 3 to 5 minutes until tender but firm.
4. Drain and rinse under cold water.
5. At serving time, heat the butter in a skillet, add the shallots and saute for about 1 minute, until the shallots start to brown.
6. Add the beans, salt and pepper, and saute briefly.
7. Sprinkle with lemon juice and serve with the chicken.

water, very, butter, shallots, salt, freshly ground black pepper, lemon juice

Taken from cooking.nytimes.com/recipes/11356 (may not work)