Ingredients
- 1/2 pound of green beans, trimmed and tailed
- 2 teaspoon butter
- 1 small shallot or red onion, sliced
- Salt and pepper to taste
- 2 tablespoons diced tomato
- Wedge of lemon
Instructions
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Bring a pot of well-salted water to boil. Boil beans for 3.5 minutes (yes, I honestly believe that this level of timed precision will be rewarded). Plunge them into an ice bath and drain the beans
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In your empty pot melt two teaspoons of butter over medium heat. Add the shallot and saute them until they’re just translucent, not browned–about one to two minutes.
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Add the drained and cooled beans back into the pot and reheat them in the butter and shallots. Season with salt and pepper. Spread beans and shallot onto a plate, throw the diced tomato over them and squeeze a few drops of lemon juice over the dish.
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Serve immediately.