4 servings
20 minutes prep time
500 grams (1 pound) green or yellow wax beans
1 tablespoon butter
salt & pepper to taste
Wash and trim the beans, and cut them into bite-sized pieces. Put them in a pot with water to cover, and bring them to a boil. Boil for 5 to 8 minutes, until just short of desired level of doneness.
Drain the beans very thoroughly, and return them to the stovetop. Add the butter and continue to cook the beans for 3 to 5 minutes longer, until you can smell the butter just beginning to brown. Stir frequently. Season with salt and pepper, and serve at once.
Last year at this time I made Bean & Potato Skillet.
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2 comments:
I do my beans (usually several varieties at once, whatever is ready to be picked!) in a very similar manner. The only difference is I add liberal amounts of chopped garlic to the butter. I keep the heat low enough so the garlic doesn't brown - it just cooks enough to lose the breath-altering pungency. So good.
Good addition, Ruckus. I always forget to add garlic to things... and I've got a garage full of the stuff, so I should really try to remember.
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