You might be used to eating bright-green beans — but we’re looking for brown spots here! They give the beans loads of flavor.
Clean kitchen scissors or knife
Large skillet (not non-stick)
- 1⁄2 pound green beans, trimmed
- 1 teaspoon olive oil
- 1⁄4 teaspoon salt
- pinch black pepper
Put the skillet on the stove and turn the heat to high. When the skillet is hot, carefully add the oil.
Add the green beans, salt, and pepper and spread the beans evenly in the skillet. Cook and toss occasionally, using the tongs, until the beans are browned in spots, about 10 minutes. Serve right away.