Melt butter in a large skillet over medium heat. Add thyme and saute, stirring frequently, until very fragrant, about 3 minutes. Remove and discard thyme sprigs.
Add shallots to your thyme-infused butter and saute, stirring frequently, until caramelized and starting to crisp, 4-6 minutes.
Add haricots verts and stir to combine. Add a few tablespoons of water, cover and steam for 3-4 minutes. Remove cover and cook until water evaporates and beans are crisp-tender. Add salt and pepper to taste.