Add the haricots verts and cook for 3-4 minutes until tender-crisp. Drain and rinse under cold water and place in ice bath to stop the cooking process.
Add the chopped shallot and sauté until translucent, about 1 minute. Add the cooked haricots verts, salt, and pepper. Sauté for an additional 2-3 minutes, until the beans are heated through.