Haricots Verts With Browned Garlic

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2 quarts water

2 1/2 teaspoons salt, divided

1 1/2 pounds haricots verts

4 teaspoons butter

1/3 cup thinly sliced garlic (about 1 head)

2 tablespoons finely chopped shallots

1 teaspoon chopped fresh rosemary

1/2 teaspoon freshly ground black pepper

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