Pick through the green beans and discard any that are withered or discolored. This simple cooking method is suitable for only the freshest of beans.
I prefer to leave green beans whole, they make such a great finger food when left at their full length. But to serve at dinner, you might want to cut them into 3-inch pieces.
Bring a large pot of water to a boil. Add 1 teaspoon kosher salt. Drop the green beans into the boiling water. Bring back to a full boil and cook, uncovered, until beans are just tender, about 5 minutes. But start checking after 3 minutes (use a fork to take one out of the pot and taste).
Drain the boiled green beans into a colander, shake dry and season with kosher salt. You can use other seasonings of course, and a generous pat of butter on top of the hot green beans is heavenly. But really, when they are fresh, green beans only need brief boiling and some salt.