Haricots Verts with Browned Garlic

Ingredients

• 2 quarts water
• 2 1/2 teaspoons salt, divided
• 1 1/2 pounds haricots verts
• 4 teaspoons butter
• 1/3 cup thinly sliced garlic (about 1 head)
• 2 tablespoons finely chopped shallots
• 1 teaspoon chopped fresh rosemary
• 1/2 teaspoon freshly ground black pepper

Preparation

1. Bring 2 quarts water and 2 teaspoons salt to a boil in a large saucepan. Add beans; cook for 2 to 3 minutes or until crisp-tender. Drain.
2. Melt butter in pan over medium heat. Add garlic and shallots; cook 4 minutes or until lightly browned, stirring occasionally. Add remaining 1/2 teaspoon salt, beans, rosemary, and pepper; cook 4 minutes or until thoroughly heated, stirring occasionally.