Beans With Olive-Shallot Butter

» Ingredients

• 1/2 lb (250g) yellow wax beans
• 1/2 lb (250g) Blue Lake or French green beans
• 10 Kalamata olives, pitted and chopped
• 1 shallot, chopped
• 1 clove garlic, chopped
• 2 tablespoons unsalted butter, at room temperature
• 1-6 fresh basil leaves (optional)
• freshly ground pepper

» Instructions

1. In a food processor, combine the olives, shallot, garlic, butter, and basil, process to mix well together.
2. Blanch the beans with oil and salt, 5-6 minutes.
3. Over high heat, return drained beans to a saute pan, add olive-shallot butter and toss until the butter coats the beans but has not melted into a puddle.
4. Add pepper to taste.

» Notes

• After blanching the beans, if not used immediately, do run under cold water to stop cooking further. When return to the pan, add two tablespoons of water to cook until heated through before adding the olive-shallot butter.
• You can add more salt if desired. But be aware that the olive is quite salty.