Heat the olive oil in a large, heavy pot. Add the shallots, garlic, and season. Cook on a medium-low heat for 12-15 minutes until everything is softened and golden. Remove from the heat.
Meanwhile, boil the green beans in salted water for 2 minutes. Drain, rinse in cold water and drain again (this allows you to make them ahead if you like; the cold-water rinse will keep them green). Add the beans to the shallots and mix together.
To serve, heat the beans on a low heat for about 3-4 minutes until hot.
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