Bring a large pot of salted water to the boil. Add the beans and cook for around 5 minutes, till they are tender but still with a bit of a crunch. Remove from the heat and strain. Put the pot back on the stove and melt the butter. Meanwhile chop up 1/2 the lemon into small pieces (you could use the whole lemon, up to your own palate) and add the juice and bits to the butter. Turn the beans back into the pot and swirl to reheat the beans and glaze the beans in the lemony butter. Season to taste.
Thomas and Celina Tumbach
27218 Garnett Valley Rd.
Phone: 250-487-8245 (please leave a message)