8 Servings 25 min Cook
1 Tbsp Olive Oil
6 3/4 Cup 1/2" pieces Green Beans
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.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saut beans, stirring, until just tender, 2 to 3 minutes.
Season with salt and pepper and serve immediately.