If you are using fresh haricot vert, cook in a pot of boiling water for 2-3 minutes; shock in ice-cold water with 1/2 tsp white vinegar added, drain and set aside. If using frozen, thaw and drain.
In a large saute pan over medium heat, melt the butter until bubbling but not browned. Add the shallot and garlic, and saute until softened, about 30 seconds. Add the beans and toss a couple of times. Add the salt and pepper and continue to saute until all is hot throughout, approximately 2 minutes. Serve immediately.
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|Serving Size: 1 Serving (132g)|
|Recipe Makes: 4|
|Calories from Fat: 124 (25%)|
|Amt Per Serving||% DV|
|Total Fat 13.8g||18 %|
|Saturated Fat 7.5g||38 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 30.5mg||9 %|
|Sodium 22.5mg||1 %|
|Potassium 1496.2mg||39 %|
|Total Carbohydrate 73.2g||22 %|
|Dietary Fiber 28.4g||113 %|
|Sugars, other 44.8g|
|Protein 21.4g||31 %|
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Calories per serving: 492
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