Step 1

Place beans in a large skillet. Add 2 cups water to the skillet.

Step 2

Bring to a boil over medium-high heat and cook until barely tender, but still crisp. About 5 minutes, tossing occasionally. Drain beans and water and set aside.

Step 3

Add butter to the skillet over medium heat. Once melted add the shallots and saute for 1 minute.

Step 4

Add the beans and toss to combine. Season with salt and pepper and a squeeze of fresh lemon juice.

Step 5

Store cooked green beans in the refrigerator for 3-5 days. Reheat for a few seconds in the microwave or enjoy cold.  I love to eat them cold on a salad.