Bring 2 quarts water to a boil in a Dutch oven; add salt and beans. Cook 7 to 8 minutes; drain. Plunge into ice water to stop the cooking process; drain.
Melt butter in Dutch oven over medium heat; add beans, and sauté 2 minutes. Add lemon rind, and sauté 1 minute. Stir in lemon juice and pepper. Serve immediately.