Makes 4-6 Difficulty
1-1/2 pounds green beans, picked over, trimmed and rinsed thoroughly Pinch of salt 2 Tablespoons sun-dried tomatoes, packed in oil, drained and chopped 1 Tablespoon unsalted butter Freshly ground black pepper
In boiling salted water blanch green beans for 2-3 minutes or until they are just tender. Drain and immediately submerge in ice water to halt cooking process. Let beans sit in ice water for 30 seconds to 1 minute, then drain.
Just before you are ready to serve, heat butter in a large skillet over medium heat. Add green beans and sun-dried tomatoes, turning until beans are re-heated and nicely coated with the sun-dried tomatoes. Adjust seasonings to taste with salt and freshly ground black pepper.