Put the beans into a large Pyrex measuring cup or glass bowl, cover with plastic wrap, and microwave for 3 minutes. I shake the beans halfway through so they get evenly cooked.
Meanwhile I get a skillet going with some olive oil and a little butter (or I suppose you could fry some bacon
).
I drain off any water from the beans and dump them out in the hot skillet. It should sizzle when the beans hit the pan. Add a little salt and pepper and toss the beans every 20-30 seconds or so so they get a little bit of color on the outside.
At restaurants, there seems to be 2 choices. Boiled beans which are mushy. And practically raw beans. I like somewhere in between, with some bite to them, but not crunchy like a raw carrot. I think one of my favorite things about cooking at home is serving vegetables which are just slightly crunchy.