from Cook's Country (maybe the introductory issue)
The beans and garlic butter can be prepared up to 2 days in advance.
2 pounds green beans, stem ends trimmed
6 medium garlic cloves, unpeeled
3 tablespoons unsalted butter, softened
Bring 4 quarts water to boil in dutch oven over high heat. Add 1 tablespoon salt and green beans, return to boil, and cook until beans are crisp-tender, 3 - 4 minutes. Meanwhile, fill large bowl with ice water. Drain beans in colander and immediately transfer to ice water. When beans no longer feel warm to touch, drain again and dry thoroughly with paper towels. Transfer beans to zipper-lock plastic bag and refrigerate for up to 2 days.
Meanwhile, toast garlic cloves in small skillet over medium-low heat, shaking pan occasionally, until fragrant and color of cloves deepens slightly, 5 - 8 minutes. Cool garlic. Peel and press (or mash) cloves, then, using dinner for, mash garlic, butter, and 1/2 teaspoon salt in small bowl until combined. Cover with plastic wrap and refrigerate for up to 2 days.
When ready to serve, heat beans and 1/4 cup water in large skillet, covered, over high heat, 3 - 4 minutes. Remove lid and cook until moisture evaporates, about 30 seconds. Add garlic butter, toss to combine, and season with salt and pepper to taste. Serve.
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