Author and Educator
serves 4 as a side dish
- 1 pound tiny green beans
- Salt to taste
- 3 tablespoons butter
- Freshly ground pepper to taste
Choose the smallest snap beans available in the markets. Leave them whole, merely cutting off the ends.
In a large pot of boiling salted water, cook the tiny beans until tender. Drain.
Melt the butter in a heavy skillet or sauté pan and sauté the beans very gently until well saturated with butter and tender to the bite. Add additional salt and freshly ground pepper if needed.