Active Time

　　25 minutes

　　Total Time

　　25 minutes

　　

Ingredients

Makes 8 servings

　　1 1/2 lb green beans, stem ends trimmed

　　1 tablespoon olive oil

　　

Special Equipment

a green-bean frencher (optional)

　　

Step 1

Force beans, stemmed ends first, through frencher (if using; see cooks' note, below), then diagonally halve crosswise. Blanch beans in a 6-quart pot of ">boiling salted water , uncovered, until crisp-tender, 1 to 2 minutes. Drain beans in a colander and transfer to a bowl of ice and cold water to stop cooking, then drain well.

　　

Step 2

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté beans, stirring, until just tender, 2 to 3 minutes. Season with salt and pepper and serve immediately.

　　Cooks' notes:

　　·If you do not have a frencher, beans can be cut diagonally into 1 1/2-inch pieces instead of frenched. ·Beans can be blanched, cooled, and drained (but not sautéed) 8 hours ahead and chilled, covered.