Bring a large pot of water to a boil and add the salt.
Prepare the beans by cutting off the stem (if necessary). If the beans are large, French the beans or cut them diagonally into bite-sized pieces.
Add the beans to the boiling water and blanch for about 2 to 3 minutes, or until the beans are still a little bit crunchy. Strain the beans.
Heat a large sauté pan and heat over medium-high heat. Add the butter and oil. *Note: If desired, omit the butter or use a non-dairy butter instead. If omitting the butter, add a touch more oil instead.
Once hot, add the minced shallots and saute for about 2 minutes or until translucent and they start to brown slightly. Add the crushed garlic and cook for another 30 seconds, being careful not to burn the garlic. Add the cooked beans to the pan and saute for about 1 to 2 minutes, stirring to combine all of the ingredients. Season with salt and freshly ground black pepper. Cook until the beans are warmed through. Serve immediately.
- salt (1 tsp per L/qt of water)
- 8 large handfuls small, French beans
- 5 large shallots
- 4 large garlic cloves
- 1 tbsp butter*
- 1 tbsp olive oil
- 1/2 tsp kosher salt (for finishing)
- 1/4 tsp freshly ground black pepper