Cook shallots. In a large skillet, heat avocado oil over medium heat. Add the thinly sliced shallots and cook, stirring frequently, until golden brown and crispy.
Use a slotted spoon to transfer to a paper towel lined plate, leaving the oil in the pan. Season generously with salt.
Pour in 1 cup of broth and scrape up any brown bits from the bottom of the pan. Reduce heat to low and simmer until broth has reduced slightly.
Bring back to a simmer and cook, stirring frequently to keep from sticking until thickened slightly.
Transfer green bean mixture to a baking dish. Move to the oven and bake until hot and bubbling. Take out and top with the fried shallots and bake for another 5 minutes to crisp them up.