Buttered Haricots Verts with Caramelized Shallots

1. Prep the Beans

In a large pot, bring 4 cups of water to a rolling boil. Carefully add the trimmed green beans and cover the pot. Boil for 3 to 5 minutes until the beans are tender yet still firm. Drain the beans and rinse immediately under cold water to stop the cooking process. Set aside.

2. Cook the Shallots

In a large skillet, melt the butter over medium heat. Add the chopped shallots and sauté for about 1 minute, or until they begin to take on a golden-brown color.

3. Combine and Season

To the skillet with the caramelized shallots, add the boiled green beans, salt, and black pepper. Sauté the mixture, tossing gently, until the beans are heated through and evenly coated with the butter and shallot mixture.

4. Finish and Serve

Remove the skillet from the heat, sprinkle the green beans with lemon juice, and toss once more to distribute the flavors. Serve immediately as a bright and flavorful side dish.