1 pound haricots verts
1 1/2 tablespoons unsalted butter
1 to 2 teaspoons pureed roasted garlic
1 teaspoon toasted ground cumin
Freshly ground black pepper
Juice of 1/2 lemon (optional)
Working in batches, steam the green beans in a steamer basket set over a large pot of barely boiling water for 5 minutes or until they are just crisp-tender. (At this point, the beans can be cooled, covered and refrigerated for up to 1 day.) Set aside.
In a large skillet over medium heat, melt the butter. Add the garlic puree and cumin, stirring to combine. Add the green beans and toss to coat evenly. Add salt and pepper to taste. Cook for 2 minutes, until the beans are fragrant. Transfer to a warmed serving bowl and sprinkle with the lemon juice, if desired. Serve immediately.
NOTES: The green beans can be prepped and steamed a day ahead, then tightly covered and refrigerated, so this side dish will take just 5 minutes on the Thanksgiving day stovetop.
From the Washington Post.