Top and tail and the green beans. Soften the butter to room temperature.
Peel and finely dice the shallot and garlic.
Mix the shallot and garlic with the softened butter. Season with salt and pepper.
Bring a large pan of salted water to the boil. Cook the green beans for 3 minutes and then drain.
Whilst still hot, add a generous amount of the butter and make sure the beans are evenly coated.
«When cooking green vegetables, salt in the water will help them retain their colour. If cooking large quantities, cook in batches. The quicker the vegetables cook, the greener and more nutritious they will be!»