2 lbs green beans, trimmed
Shallot Crisps:
1/3 cup vegetable oil
½ cup thinly sliced shallots ( about 6)
2 tbsp butter
2 tbsp extra virgin olive oil
In a large skillet, heat the vegetable oil and add the shallots. Cook until they are browned. Remove to a paper towel to drain.
Heat the butter and olive oil in a large skillet and add the green beans. Sauté, stirring frequently until the beans are bright green. (about 5 minutes) Season with salt and pepper.
Remove the beans to a serving dish and garnish with the shallots.