½ pound beans, tipped and tailed
½-1 tablespoons butter or extra virgin olive oil
Salt and freshly milled pepper
½-1 tablespoon chopped herbs – parsley, basil, tarragon, summer savory, or dill
Cut large beans into pieces 2-3 inches long. Drop them by handfuls into a pot of boiling salted water and cook at a full boil, uncovered, until they’re slightly resilient to the tooth. Start tasting them at 3-4 minutes, although they may well take longer to cook. When they’re done, drain them, shake dry, and spread on a towel. (If they’ll be used later, rinse them first under cold water to stop the cooking.) Toss with butter, taste for salt, season with pepper, and toss with the herbs.
Adapted from Vegetarian Cooking for Everyone by Deborah Madison.
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