Instructions: Melt margarine in a small nonstick skillet over medium-high heat. Add shallot; cook 20 minutes or until golden, stirring occasionally. Remove from heat, and set aside.

Wash beans; remove ends. Place beans, chicken broth, and salt in a medium saucepan; bring mixture to a boil. Cover, reduce heat, and simmer 1 2 to 4 minutes or until beans are tender. Drain beans, and stir in shallot.

Transfer to a serving dish, and sprinkle with cheese.

Yield: 2 servings.

To shave Parmesan cheese into thin slivers, pull a vegetable peeler across the top of a wedge of fresh Parmesan.

1/2 fat.

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