Always a classic, Julia Childs recommends preparing them thusly:
- 1 1/2 lbs green beans, washed and trimmed
- A large pot containing at least 3 to 4 quarts of rapidly boiling salt water
- 1 1/2 tsp salt per quart of water (4.5 to 6 two for this recipe)
- A wide, heavy-bottomed, enameled saucepan or skillet
- Salt and pepper
- 3 to 4 Tbsp softened butter cut into 3 pieces
- 2 to 3 tsp fresh lemon juice
- 3 Tbsp minced parsley
1. A handful at a time, drop the beans into the rapidly boiling salted water. Boil the beans slowly, uncovered, for about 10 minutes; test the beans frequently after 8 minutes by eating one. A well cooked bean should be tender, but still retain the slightest suggestion of crunchiness. Drain the beans as soon as they are done.
2. Place the beans into a large, heavy-bottomed saucepan and toss them gently over moderate high heat by flipping the pan, not by stirring them. This will evaporate their moisture in 2 to 3 minutes.
3. Toss briefly again with salt, pepper, and a piece of butter. Add the rest of the butter gradually while tossing the beans; alternate with drops of lemon juice. Taste for seasoning. Place into a serving dish, sprinkle with parsley, and serve immediately.