Haricots Verts

• 1 pound tiny green beans
• Salt to taste
• 3 tablespoons butter
• Freshly ground pepper to taste

Choose the smallest snap beans available in the markets. Leave them whole, merely cutting off the ends. 

In a large pot of boiling salted water, cook the tiny beans until tender. Drain.

Melt the butter in a heavy skillet or sauté pan and sauté the beans very gently until well saturated with butter and tender to the bite. Add additional salt and freshly ground pepper if needed.