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Cook beans in 2-quart heavy saucepan of boiling
water seasoned with 1 teaspoon salt until
crisp-tender, about 3 minutes, then drain in a
colander. Wipe out pan and cook butter over
moderate heat until deep golden, about 2
minutes. Stir in lemon juice and remaining 1/8
teaspoon salt and remove pan from heat, Add
beans and toss well
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