Makes 6 servings
1½ pounds green string beans, rinsed and trimmed
2 tablespoons unsalted butter, at room temperature
2 tablespoons freshly squeezed lemon juice
Salt and freshly ground black pepper
Partially fill a stockpot with 2 inches of water and place a
steamer basket inside. (If you don’t have a steamer, simply reduce the cooking
time by a minute.) Bring the water to a boil. Add the beans, cover, and steam
for 4 to 5 minutes until the beans are bright green, cooked through, and
crisp-tender.
Thoroughly drain the beans. Return them to the pot and let sit,
uncovered, for a few minutes to allow any remaining water to evaporate. Drain
any excess water that accumulates.
Place a small saucepan over medium heat. Add the butter and cook
for about 2 to 3 minutes until the butter turns a golden brown and has a
pleasant, nutty fragrance. Watch carefully so the butter does not burn. Remove
from the heat and pour over the beans. Add the lemon juice and toss thoroughly.
Season with salt and pepper and toss again. Serve immediately.
