1. Wash beans in cold water. Trim ends of beans, either using a sharp knife or snap them off. 2. Heat a large skillet over medium heat and add butter and olive oil. Add shallots and saute for 30 seconds. 3. Add beans, sprinkle with thyme, salt, and pepper, and cover. Cook for 3-4 minutes, shaking pan once in a while to prevent them from burning or sticking. Check to see if tender: if not, recover and cook until desired doneness. (They should still have snap, but rawness should be cooked out.). 4. Add lemon juice, toss, and serve. ---------------------------------------------------------------------------
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