Ingredients

　　Boil your beans, nicely trimmed as you think fit, in lightly salted water, or steam them if you prefer. They need about four minutes or so; they should be dark green and bend a little. Meanwhile, melt a little butter in a shallow pan, stir in some finely chopped shallot, and let it soften without coloring. Drizzle in a little white wine vinegar, then drain the beans and toss them with the shallot butter.

　　Tender