2 cans green beans
1/2 tsp. butter, unsalted
2 tsp. lemon juice
1/8 tsp. pepper
1/2 tsp. dill weed

In a large saucepan, bring an inch of unsalted water to a boil; add the green beans and cook, covered, for 6-7 minutes or until just tender. Drain in a colander, rinse under cold running water to stop the cooking, and drain again.

In the same saucepan, melt the butter over moderate heat; return the beans to the pan and toss for 2-3 minutes or until heated through. Add the lemon juice, pepper, and dill and toss again. Serves 4.