Ingredients:

  • 1 lb fresh yellow beans, trimmed
  • 4 cloves fresh garlic, minced
  • 2 tbsp fresh Italian parsley, finely chopped
  • 3 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp freshly cracked black pepper
  • 1 tsp fresh lemon juice

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add the trimmed yellow beans and cook for 3–4 minutes until tender-crisp.
  2. Immediately transfer the beans to a bowl of ice water to halt the cooking process. Once cold, drain and pat thoroughly dry with a kitchen towel.
  3. In a 12-inch skillet, heat the olive oil and butter over medium heat. Once the butter foam subsides, add the minced garlic.
  4. Sauté the garlic for 1 minute, stirring constantly, until it is fragrant and pale golden.
  5. Increase the heat to medium-high and add the dried beans to the skillet. Toss vigorously for 2–3 minutes to coat in the garlic butter emulsion.
  6. Season with salt and pepper. Remove from heat, stir in the lemon juice and fresh parsley, and serve immediately.