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| 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 |
Credit: Epicurious
User rating:
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.
