Crisp Green Beans with Sun-Dried Tomatoes

This is my favorite green bean recipe, and I make it for all holidays. Someday I might try out a new one, but for now these are so good that I am sticking with it.

Crisp Green Beans with Sun-Dried Tomatoes

• 3 lbs French green beans
  
• 3 tablespoons unsalted butter
  
• 2 shallots, minced
  
• 1 cup sun-dried tomatoes, diced
  
• 1½ tablespoons freshly grated lemon zest
  
• 1½ teaspoons kosher salt
  
• ¾ teaspoon freshly ground black pepper
  
  Bring a large pot of salted water to a boil over high heat. Add green beans an cook 2 minutes. Meanwhile, prepare an ice-water bath (ice and cold water in a big bowl). Drain boiled beans and plunge into ice water to stop cooking. Drain.  (You can do those steps ahead of time and refrigerate the beans over night if you need to). In a large skillet, heat butter over medium heat. Add shallots and saute until tender, about 3 minutes. Add tomatoes and cook 2 minutes. Add beans, lemon zest, salt and pepper. Cook until beans are heated through, about 5 minutes.