Green Beans with Shallots
1	pound green beans, ends removed
1/2	teaspoon Kosher salt (or other coarse salt)
2	tablespoons unsalted butter
1	tablespoons olive oil
3	large shallots, diced
1/2	teaspoon freshly ground black pepper
Blanch the string beans in a large pot of boiling salted water for 3 minutes only. Drain the beans immediately and immerse them in a bowl of ice water. Heat the butter and oil in a very large sauté pan and sauté the shallots on medium heat for 5 to 10 minutes until lightly browned. Toss them occasionally. Drain the string beans and add to the shallots with 1/2 teaspoon salt and the pepper, tossing well. Heat only until the beans are hot.