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Sautéed Green Beans with Pickled Shallots

Shallots are quick-pickled and sautéed with green beans in this refreshing side.
From: Saveur SERVES 6-8

4 large shallots, sliced ¼" thick
1 cup red wine vinegar
2 tbsp. kosher salt, plus more to taste
2 tbsp. sugar
1 tsp. coarsely ground black pepper, plus more to taste
5 bay leaves
5 sprigs thyme
2 lb. green beans, trimmed and cut into 2" pieces
3 tbsp. olive oil
3 tbsp. unsalted butter

Place shallots in a bowl. Bring vinegar, salt, sugar, pepper, bay leaves, thyme, and 1 cup water to a boil in a 2-qt. saucepan; pour over shallots and let sit 1 hour, then drain, reserving ¼ cup pickling liquid.

Bring a large pot of salted water to a boil. Add beans; cook until crisp-tender, 5–7 minutes, and drain. Heat oil and butter in a 12" skillet over medium-high heat. Add shallots, beans, salt, and pepper; cook until golden, 3–5 minutes. Stir in reserved pickling liquid.