- 2 quarts water
- 1 teaspoon salt
- 2 pounds tiny green beans
- 1/4 cup butter or margarine
- 2 tablespoons grated lemon rind
- 1 tablespoon fresh lemon juice
- 1 teaspoon pepper
How to Make It
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.