|Young green beans||1 1⁄2 Pound|
|Boiling salted water||1 Cup (16 tbs) (Adjust Quantity As Required)|
|Unsalted butter||2 Tablespoon (As Little As Possible)|
1. Cover the beans with cold water for 1 hour. Drain.
2. Trim the beans by cutting off both ends. If the beans are extra long, cut them in half on the bias with scissors.
3. Bring the water to a rolling boil and drop the beans in by the handful. When the water comes to a boil again, drop in a second handful, and so on. Cook for 3 to 4 minutes and test for doneness by biting into a bean. When cooked just al dente, drain the beans and run them under cold water to stop the cooking process and bring back the color. Dry thoroughly, cover, and refrigerate.
4. Just before serving, melt the butter in a skillet and toss the beans in the hot butter until heated.