2 lb. green beans, trimmed
4 tbsp. butter
8 small or 3 to 4 large shallots, chopped
½ cup chicken stock
Prepare an ice bath in a large bowl. Fill a large deep skillet with a few inches of water and bring to a boil. Salt the water, then stir in the green beans. Cook until crisp-tender, 3 to 4 minutes. Using a slotted spoon, transfer the green beans to the ice bath to cool; drain.
Empty skillet used to cook beans. Melt the butter over medium-low heat. Add the shallots and cook, stirring occasionally, until very tender and lightly caramelized, about 15 minutes.
Stir in the stock and green beans. Remove from the heat and cover until ready to serve. If needed, reheat the green beans over medium-low for about 5 minutes.