Haricots Verts With Carmelized Shallots - cooking recipe

Ingredients

1 lb French haricots vert, trimmed (tiny green beans)
1 1/2 tablespoons butter
1/2 tablespoon light brown sugar
1/2 tablespoon olive oil
1/2 lb shallot, halved lengthwise and peeled
1 tablespoon red wine vinegar (may sub balsamic vinegar)
salt
black pepper, freshly ground, to taste

Preparation

Cook the green beans in boiling salted water to cover 3 to 4 minutes, or until crisp tender. Drain. Plunge the beans into ice water to stop the cooking process; drain.
Melt the butter and brown sugar with olive oil in a large skillet over medium-high heat; add shallots, and saute 2 minutes. Reduce the heat to medium-low, add vinegar, and saute 10 minutes or until the shallots are golden brown and tender.
Increase the heat to medium-high; add the green beans. Saute 5 minutes or until thoroughly heated. Season with salt and freshly ground black pepper to taste.