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Place beans in a large skillet. Add 2 cups water to the skillet.
Bring to a boil over medium-high heat and cook until barely tender, but still crisp. About 5 minutes, tossing occasionally. Drain beans and water and set aside.
Add butter to the skillet over medium heat. Once melted add the shallots and saute for 1 minute.
Add the beans and toss to combine. Season with salt and pepper and a squeeze of fresh lemon juice.
Store cooked green beans in the refrigerator for 3-5 days. Reheat for a few seconds in the microwave or enjoy cold.