Green Beans with Shallot Crisps

This recipe is from the December 2009 issue of Better Homes and Garden magazine.

Serves 8

Ingredients
1/3 cup cooking oil
5-6 shallots, thinly sliced
2 pounds green beans, trimmed
1 tablespoon butter
1 tablespoon olive oil
Salt and pepper

Preparation 
Cook the shallots in oil on med-high heat for 3-4 minutes, until crisp and dark golden brown. Remove from oil and drain on paper towel and set aside. In a large pot cook beans, covered, in enough boiling water to cook for 6-8 minutes or until crisp-tender. Drain and let cool. Heat butter and oil in a skillet over med-high heat, add beans and cook for 5 minutes, until beans are heated through. Top with shallots, salt and pepper to taste.