3. Meanwhile, strip the leaves from the remaining 4 parsley sprigs, and finely chop the leaves. 4. Warm the butter in a medium skillet over medium heat until the foaming subsides. Add the onion and shallot and cook, stirring often, until softened, about 7 minutes. Add the bell pepper and cook until crisp-tender, about 2 minutes more. 5. Drain the beans and stir them into the skillet. Season well with salt and pepper. Scoop them into a decorative bowl, toss with the chopped parsley, and serve.