1 pound green beans
Dill Butter (or simply use regular butter and salt and pepper if you prefer)
Wash beans thoroughly in clear, cold water and trim the ends.
If using baby green beans, you probably do not need to cut them into smaller pieces. Otherwise you may want to cut the green beans at least in half. You can cut them straight across or at an angle or you can even slice them lengthwise (French cut) if you want
Place green beans in a pot of boiling water and blanch them for 3-4 minutes (Some people add a bit of salt to the boiling water, but this is optional and there should be plenty of room in the pot but don’t use more water than you have to. If you are cooking more beans than you have room for, it’s okay to cook them in batches.)
Drain beans in a colander.
Place your Dill Butter in a skillet or sauté pan over medium-low heat to melt the butter.
Put beans in the pan with the Dill Butter and heat thoroughly, making sure the beans are re-heated but not over-cooked.
Plate beans and serve.