1/2 c. butter (reduced calorie butter is fine)
1 tbsp. olive oil
2/3 c. thinly sliced shallots (or white part of scallions)
1/2 tsp. each salt and pepper
3 lbs. fresh green beans, ends trimmed
1/3 c. chopped fresh parsley

Melt butter with oil in small skillet. Add shallots; cook 7-9 minutes over low heat, stirring occasionally until very tender. Stir in remaining butter, salt and pepper. Remove from heat.

Cook green beans (prefer steamed) 5-7 minutes until crisp-tender. Drain well. Add shallot butter and parsley. Toss to mix and coat. Yield: 15 servings.