When I can find them on the island, the small, slender string beans known as haricots verts are one of my favorite vegetables. When I can’t find them, I look for the freshest, smallest string beans and cook them the same way.
SERVES 4 TO 6
Bring a 3-quart saucepan filled with water to a rolling boil. Drop in the beans and parboil for 3 minutes. Drain the beans, then immediately “shock” them by dropping them into a bowl of ice water to stop the cooking. Drain again and pat dry.
Heat the butter in a skillet over medium heat until foaming. Add the garlic and cook, stirring constantly, for 1 minute, or until fragrant. Add the beans and continue to cook, stirring constantly, for 1 minute longer, or until the garlic is lightly browned and the beans are just tender. Serve immediately.