Updated Nov 24, 2014Chatelaine
- BOIL a large pot of water. Add beans. Cook until tender-crisp, about 2 min. Drain, then return to pot. Reduce heat to medium-high. Stir in butter until melted. Season with salt and pepper.
Garlic butter is found in the dairy section of supermarkets, but in a pinch, stir 1/2 cup room-temperature unsalted butter with 1 tbsp finely minced garlic. Form into a log and wrap with waxed paper. Refrigerate up to a week or freeze up to 3 months.