• 1 1/2 to 2 pounds fresh haricots verts (baby green beans)
• 2 tablespoons vegetable or corn or olive oil
• 2 tablespoons minced shallots
• 1 tablespoon minced garlic
• Salt
• Freshly ground black pepper

Bring a large saucepan of water to a boil. Add the haricots verts and blanch for 2 minutes. Drain.

In a large skillet, heat the oil over medium-high heat. Add the shallots and garlic and cook, stirring, until softened, 2 to 3 minutes. Add the blanched haricots verts, stir and cook until heated through, about 1 minute longer. Season to taste with salt and freshly ground pepper.