This is a great, simple recipe that also happens to be healthy and light on the effort. And since green beans are in season and in glut at the farmer’s market, this is also excessively cheap – all you should need is a lemon, butter, and sea salt and pepper besides the green beans.
- 1 lb green beans, destemmed (I probably got closer to two lbs and doubled the recipe accordingly)
- 1 T butter
- zest of 1 lemon
- 4 T lemon juice
- sea salt and fresh ground pepper to taste
Take your green beans, and destem them. If they’re particularly long, halve or third them. Once destemmed, rinse the beans in a colander.
Put your beans in a large pan, and add about an inch of water (it will likely just barely cover the beans). Cover the pan, and heat over medium high heat, allowing the water to just barely come to a boil. Steam/simmer the beans for three to five minutes, until bright green and just barely tender (see difference between pic 1 and 2). Remove the beans from heat, turn the burner off, and drain.
Return the beans to the pan and the turned off burner, and add in the butter, sea salt, pepper, and a pinch of the lemon zest and juice. Toss to coat, and let the butter melt using the residual heat. Once melted, add the remaining zest and juice, taste, and add more sea salt and pepper depending on your taste.