|green snap beans: 1 lb (trimmed)|
|water: 1 cup|
|unsalted butter: 2 Tbl|
|curry powder: 3/4 tsp|
|salt: 1/2 tsp|
|black pepper: 1/8 tsp|
|cayenne pepper: 1/8 tsp|
These crisp-tender, mildly spiced beans are novel enough to be interesting, familiar enough to be comforting.
Bring all ingredients to a boil in a 12-inch heavy skillet, then simmer briskly, partially covered, stirring occasionally, until beans are crisp-tender and liquid is reduced to about 2 tablespoons, 6 to 9 minutes.
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