2 cups (more or less) Cosse Violette beans,
or any snap bean, trimmed
2 Tbs unsalted butter
1 tsp lemon zest
juice of 1/2 a lemon
- Boil water and blanche beans. Remove from heat and run beans under cold water to stop cooking immediately.
- Melt butter over medium. When foam subsides, stir frequently. When white solids turn brown and butter is fragrant, remove from heat. Add lemon juice and stir well.
- Put pan back on heat and add blanched beans. Saute, adding 1 tsp sage salt and lemon zest. Cook until beans are tender, adding more sage salt to taste.
Here's a lovely, simple way to prepare Cosse Violette beans.
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