This recipe works just as well for fresh and frozen beans. The clue is in the finish. Note the difference in the water to be used.
Julia Child's "French Chef Cookbook" suggests a general rule for most fresh vegetables: Cover with water, boil for 7 minutes, drain and finish over the heat with butter, salt and pepper. I find it works for almost any vegetables.
1 pound (more or less) fresh or frozen green beans
1 tbsp Butter
Salt and freshly ground black pepper
Based on the recommendations of Julia Childs in "The French Chef Cookbook".
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