Green Beans

Serves 4

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

1. For fresh beans, remove stems and if necessary, break in half for convenient size.
2. Fresh beans: Place in a saucepan and cover with water. Add salt. Bring to a boil. Cover and cook for 6 to 7 minutes. Frozen beans: Place ¼ cup of water in a saucepan, add a large pinch of salt and bring to a boil. Cover and cook for 3 to 4 minutes.
3. Drain water from pan and return to heat.
4. Add butter, salt and pepper generously and cover. Over high heat, shake the pan vigorously to coat beans with butter and seasonings.
5. Serve immediately.

Based on the recommendations of Julia Childs in "The French Chef Cookbook".

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