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In a 6-inch skillet heat oil over medium-high heat.*
Using a slotted spoon, add half the shallots.
Fry 3 to 4 minutes, until crisp and dark golden brown.
Remove from oil; drain on double-thickness of paper towels.
Cook remaining shallots.
Set aside.
Meanwhile, in a large pot cook beans, covered, in enough boiling waterto cover for 6 t0 8 minutes or until crisp-tender.
Drain and submerse in ice water to cool quickly; drain well.
Heat a 12-inch skillet over medium-high heat.
Add butter and oil, swirling to coat skillet.
Add beans.
Cook about 5 minutes, stirring frequently, until beans are heated through.
Season to taste with salt and pepper.
Transfer to serving bowl and top with shallot crisps.
Makes 8 servings
*TIP Test oil by adding 1 shallot slice to oil. When oil sizzles without spattering and shallot is golden, the oil is ready.
Make ahead: Shallots may be prepared up to 2 hours ahead.