Ingredients

• 1/3  cup cooking oil
• 5  to 6 shallots, thinly sliced (1/2 cup)
• 2  lb. green beans, trimmed
• 1  Tbsp. butter
• 1  Tbsp. olive oil
•   Salt and freshly ground black pepper

Directions

1. In 6-inch skillet heat oil over medium-high heat.* Using a slotted spoon, add half the shallots. Fry 3 to 4 minutes, until crisp and dark golden brown. Remove from oil; drain on double-thickness of paper towels. Cook remaining shallots. Set aside.

2. Meanwhile, in large pot cook beans, covered, in enough boiling water to cover for 6 to 8 minutes or until crisp-tender. Drain and submerse in ice water to cool quickly; drain well.

3. Heat a 12-inch skillet over medium-high heat. Add butter and oil, swirling to coat skillet. Add beans. Cook about 5 minutes, stirring frequently, until beans are heated through. Season to taste with salt and pepper. Transfer to a serving bowl and top with shallot crisps. Makes 8 servings.

*Tip: Test oil by adding 1 shallot slice to oil. When oil sizzles without spattering and shallot is golden, the oil is ready.

Make Ahead: Shallots may be prepared up to 2 hours ahead.