Green Beans with Shallots
1 1/2 cup water
1 lb thin green beans with tips snapped off (preferably from a Farmer's Market)
1 tbsp unsalted butter
1 tbsp peanut oil (you could use olive if that's what you've got. I just recently got some roasted peanut oil and it's so so good)
2 shallots (2 tbsp's worth)
1/2 tsp salt
1/4 tsp freshly ground pepper
Heat water in a large saucepan until boiling. Add beans and cover, cook for 4 to 6 minutes or so. Drain what water is left and set aside.
Just before you're ready to eat, heat the butter and oil in a large skillet on medium-high. Add the shallots and saute for about 20 seconds. Then add the beans. Stir everything around so the beans get nice and coated with the oil, add the salt and pepper, and saute for about 2 minutes until heated through. Put in bowl and serve.
-Jacques Pepin's Table: The Complete Today's Gourmet