Ingredients

• 2 lb. green beans, trimmed
• 8 Tbs. butter, cut into pieces
• ¼ cup finely chopped shallots
• ½ cup chopped toasted pecans
• 2 Tbs. fresh lemon juice; more to taste
• Kosher salt and freshly ground black pepper

Procedure

1. Bring a large pot of water to a boil. Add the green beans; cook until tender, about 5 minutes. Plunge them into ice water to stop the cooking. Drain and reserve.
2. In a large skillet over medium-high heat, melt the butter. Add the shallots and pecans; cook, stirring, until the butter turns a light brown and begins to smell nutty; be careful not to burn it. Add the beans and toss to coat. Cook until the beans are warmed through, about 3 minutes. Add the lemon juice and season to taste with salt and pepper.