Total Calories: 110
1 Snap off the stem ends of the green beans. Bring about 2 quarts of water to a boil in a large saucepan. Add the beans and salt to taste. Cook uncovered until the beans are crisp-tender, 4 to 5 minutes.
2 Drain the beans and pat them dry. (If you are not using them immediately, cool them under cold running water. Wrap the beans in a kitchen towel and leave at room temperature up to 3 hours.)
3 Just before serving, heat the oil with the garlic and parsley in a large pan over medium heat. Add the beans and a sprinkle of pepper. Toss gently 2 minutes until just hot. Serve hot.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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