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By Craig Claiborne
Soak the green beans in cold water for fifteen minutes.
Melt the butter in a one-and-one-half-quart saucepan. Sauté the onion, garlic and celery in it until tender.
Add the drained beans, cover, and cook over low heat for fifteen to twenty minutes. Add seasonings.
© 1966 Craig Claiborne estate. All rights reserved.