My husband absolutely LOVES these. –Keely
Partially thaw beans. Bring chicken stock, shallots, salt and 2 tablespoons of butter to boil. Add beans. Cover and boil slowly for 5-6 minutes, tossing occasionally until beans are just tender. Remove cover and rapidly boil off most of the remaining liquid.
Liberally salt and pepper, distribute remaining butter over them and serve.
Works beautifully with fresh green beans, when in season.