Ingredients

Instructions

  1. Cook beans in boiling salted water until tender, about 6 minutes. Drain. Transfer to bowl of ice water to cool. Drain well.
  2. Cut off and discard ends from shallots. Cut shallots lengthwise in half, then remove peel with paring knife.
  3. Melt butter with oil in heavy large skillet over medium-high heat. Add shallots and saute 1 minute.
  4. Reduce heat to medium-low; saute until shallots are browned and tender, about 20 minutes. Sprinkle with thyme. Season to taste with salt and pepper.
  5. Add the green beans, mix together, and heat through. Serve.
  6. DO AHEAD Can be made 2 hours ahead. Cover loosely with foil and let stand at room temperature.