Heat the oil in a skillet over medium high heat.
Combine the flour with a bit of sea salt and freshly cracked pepper, to taste, in a small bowl.
Toss the sliced shallots in the flour then carefully add them to the HOT oil. Cook, stirring often, for 3-4 minutes, or until golden brown.
Remove from the pan and place them on a paper towel lined plate to drain then season with sea salt, to taste, immediately; set aside.
Bring a pot of salted water to boil then add the green beans and cook for 1-2 minutes, or until crisp tender. Remove from the hot water immediately and drain on a paper towel. Side Note: This cooking time is for small haricot verts so add 1-2 minutes of cooking time if you are using regular green beans.
Meanwhile, heat the butter in a skillet over medium heat. Stir with a rubber spatula until it starts to foam. Remove the butter from the heat as soon as it turns a light brown color and has a nutty smell. Be careful not to burn it!!
Add the cooked & drained green beans to the brown butter and toss to coat evenly. Season with sea salt and freshly cracked pepper, to taste.
Place on a serving plate, drizzle any remaining brown butter (if any) on the beans then add the crispy shallots and toasted pine nuts on top. Serve immediately. Enjoy.