Green Beans With Cumin

• 3/4 pound tender, unblemished fresh green beans
• Salt to taste if desired
• 1 tablespoon butter
• Juice of 1/2 lemon
• 1/4 teaspoon ground cumin
• 2 tablespoons finely chopped parsley Freshly ground pepper to taste

1. Pull or cut off the ends of the green beans.
2. Rinse the beans and set aside.
3. Place the beans in a saucepan, and add cold water to cover and salt to taste.
4. Bring to a boil, and let simmer 5 to 6 minutes or until tender.
5. Drain.
6. Add the butter and sprinkle with lemon juice, cumin, parsley and pepper.
7. Toss to blend while cooking briefly over high heat - about 10 seconds.
8. Serve.

tender, salt, butter, lemon, ground cumin, parsley freshly

Taken from cooking.nytimes.com/recipes/5550 (may not work)