Remember to bring Heavily Salted Water to a rapid boil when cooking those lovely green beans this spring. The water should taste like the ocean and the reason you boil rapidly is to retain color in your bean.
Add small portions of beans at a time to the water, do not dump so much in that it takes the boil away, remove small batch at a time and shock (not by giving bad news) but by drowning in ice water, this stops the cooking procedure.
After you have shocked all the beans, Drain all water off the beans and sauté in whole, unsalted butter, just enough to remove the chill from the bean, keeping al dente, do not overcook, about three minutes at high heat is enough.
Do not worry about the butter turning brown, we call this brown butter and the flavor is magnificent. Lightly salt and pepper, serve immediately.
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