Top and tail the beans and remove the string if they have one. Bring 3 litres of water with 30 g of salt to the boil in a wide pot.

Ingredients

• 500 gGreen beans, raw
• 3 lBeverages, water, tap, drinking not counted – removed
• 3 gSalt, table editorial addition
• 2 gSalt, table
• 0.4 gSpices, pepper, black
• 100 gButter, without salt

Method

1. Top and tail the beans and remove the string if they have one. Bring 3 litres of water with 30 g of salt to the boil in a wide pot.
2. Add the beans and boil them hard, uncovered, for 6–8 minutes until they are slightly firm to the bite but no longer hard. Drain them and do not refresh them in cold water.
3. Return the beans to the dry pot and toss them over the heat for a minute or two until the moisture has evaporated. Season with 2 g of salt and the pepper.
4. Add 100 g of very fresh butter cut into small pieces and toss the beans with it away from fierce heat until the butter has melted and coats them. Serve at once.