You can substitute these with any type of green or wax bean. During bean season our garden overflows so any new recipe I find I gladly try. These are fresh and light.
- Fill a medium saucepan 3/4 full of water and bring to a boil.
- Add salt and beans.
- Return to a boil and cook 4-5 minutes or they are crisp tender.
- Remove from heat and drain.
- Put back in pan and add butter and zest.
- Season with pepper and more salt if you need it.