Buttered Green Beans

In a large kettle, cook 3 pounds green beans in 6 quarts boiling salted water over moderately high heat for 8 minutes, or until they are tender. Drain the beans in a colander and refresh them under running cold water until they are cool. Trim the beans and cut them into the desired length or leave them whole.

In a large skillet, heat the beans with 2 tablespoons minced parsley in 1 stick or ½ cup salted butter over moderate heat, shaking the pan to coat them with the butter. Season the beans with salt and pepper to taste, transfer them to a heated vegetable dish, and top them with 2 tablespoons butter, cut into bits.