Green Beans with Caramelized Shallots

Weekly Recipe: 


2 pounds slender green beans, trimmed

1 pound medium shallots

2 tablespoons butter

2 tablespoons olive oil

¼ teaspoon dried thyme

Cook beans in salted water until tender. Drain and transfer to cold water. Cut shallots lengthwise in half and remove peel. Melt butter and oil in skillet over medium-high heat. Add shallots and sauté for 1 minute. Reduce heat to medium-low. When shallots are browned and tender, season with thyme, salt, and pepper. Mix beans and shallots together; heat and serve.