Simple and delicious, this will take you about 10 minutes, tops. You can pre-cook the beans way ahead and finish them at the last mintue.
Even better, I used frozen haricots verts (and really, what are the odds that fresh haricots vert are just going to be sitting there, patiently waiting for you at the grocery store any old day?) and they were perfect.
Sauteed Haricots Verts and Shallots is on page 412 of Essential Pepin. And right here, courtesy of Good Morning America.
