String Beans

 string beans (8 oz) trim off ends

1 shallet, chopped

In a skillet with butter and oil saute string beans.  Add a little water and cover with a lid to steam.  Boil and cook for 6 more minutes. When cooked to your desired doneness (not mushy but firm and slightly crunchy)  drain the string beans in a slightly cooked bowl to stop the cooking.

In a small pan saute the shallot for 1 to 2 minutes.  Combine with the string beans and add salt/pepper.

Recipe: from Jacques Pepin