String beans are called "boonchees" in Indonesia, and "half-runners" in Ohio. What's your local name for them?
1/2 lb string beans, fresh or frozen
2 Tablespoons butter
1 Tablespoon lemon-pepper seasoning
Wash and string the beans, if necessary, and cut to desired length. Ten minutes before serving time, put them in a saucepan with an inch of water. Bring to the boil, cover, and simmer ten minutes. Meanwhile, place butter and lemon-pepper seasoning in the bottom of the serving bowl. When the beans are crisp-tender, drain them and dump them, still hot from the colander, into the serving bowl. Stir until the butter and lemon-pepper seasoning are evenly distributed, and serve. Serves two to four.
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