Haricots Verts With Lemon Brown Butter

Haricots Verts With Lemon Brown Butter 
Sara Moulton, posted by Michelle (MMmom)

1 pound haricots verts or other thin green beans, trimmed
Kosher salt
3 tablespoons unsalted butter
3 tablespoons fresh lemon juice
Freshly ground black pepper

Cook beans in a 2-quart heavy saucepan of salted boiling water 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 remove pan from heat. Add beans, toss well, and season with salt and pepper.