| 1 | Boil beans ahead of time then reheat in the garlic/butter mixture. |
| 2 | Always run cold water over green vegetables to stop the cooking. |
| 3 | This also helps them retain their colour. |
| 4 | Bring a large pot of salted water to boil on high heat. |
| 5 | Add beans and boil until crisp-tender, about 2 to 4 minutes. |
| 6 | Alternately, steam beans for about 5 minutes, until crisp-tender. |
| 7 | Drain beans and refresh under cold running water. |
| 8 | Heat butter and garlic together in skillet on medium heat. |
| 9 | Toss in beans and saute until beans are hot and coated with mixture. |
| 10 | Season with salt and pepper. |
