When fresh, green beans have snap and texture. Green Beans used to be called string beans, but the fibrous string has been mosstly bred out of them. Green beans are available year-round.
Choose brightly colored beans with a smooth surface. Avoid those that are leatherly or withered. If the beand can be bent at a 90 degree angle without snapping it, the bean is past its prime. Select green beans of equali size to facilitate even cooking. Refrigerate, unwashed, in an airtight bag for up to 4 days.
To prepare, was in cool water, drain and remove stems. Remove strings if necessary. The tip does not have to be trimmed. Drop green beans in boiling, salted water for 3 minutes or until just tender. Plunge them into a bowl of ice water to stop the sooking process. Drain and pat dry. when ready to serve, reheat in lemon-dill butter.