On a frying pan over medium low heat, sauté the shallots in 1 tablespoon of the oil. Cook low and slow for about 30 minutes until browned and crispy.

In a large frying pan with the other tablespoon of oil, cook the green beans on high heat for about 5 minutes to char lightly. Season heavily with salt and pepper.

Add in the garlic and chili flakes and cook another 1 or 2 minutes to cook the garlic but avoid the garlic from browning.

Pour the beans out onto a serving platter and top with the shallots.