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Green Beans with Lemon Butter


Try substituting green beans with haricots verts or wax beans in this recipe, depending on what's available at the market.

  • Prep:
  • Total Time:
  • Servings: 4


Source: Martha Stewart Living, July 2003


  • 1 tablespoon coarse salt, plus more for seasoning
  • 1 pint green beans, stem ends trimmed
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 tablespoon finely grated lemon zest (about 1 lemon)
  • Freshly ground pepper


  1. Fill a medium (3-quart) saucepan three-quarters full of cold water. Set over high heat, and bring to a boil. Add salt and beans. Cook until water returns to a boil and beans are tender, 4 to 5 minutes. Remove from heat, and drain.

  2. Immediately return beans to saucepan. Add butter and zest. Toss; season with salt and pepper. Transfer to a serving bowl; serve warm.

Reviews Add a comment

  • sthek
    23 NOV, 2012
    Made this for thanksgiving side and it was a refreshing side from all the heavy stuff. As for quantity, 3-4 lbs of beans was perfect for 35 ppl.
  • Cindy
    13 JAN, 2008
    These green beans are fabulous! I made these green beans for Thanksgiving. Even though I trippled the recipe they were gone instantly. I received many compliments, but my grandmother, who is a french chef, was the most complimentary. These were so very easy to make that I almost felt guilty about it. I will definately make these again. They are perfect for either a weeknight meal or a get-together.