Haricots vert vert a l’ancienne is the official name of this classic French dish and is brought to us by my sis Suz who found it in a 1976 Vogue Magazine Article.
Steam the green beans until they are almost done. They should be bright green and still crispy.
Melt the butter in a saute pan. Add the shallots and cook, stirring constantly, until shallots are softened. Add the green beans toss to coat. Once hot, remove from heat and squeeze lemon juice over green beans and fresh coarse ground pepper. Serve hot.
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