Cook these long beans whole, then serve them coiled into 4 nest-like mounds. Or twist the beans into a rope and lay them around a roast, as shown below.
1 pound long beans
6 tablespoons butter
1 shallot, minced
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh cilantro
Salt and freshly ground black pepper
1. Trim the beans and drop them into a large pot of boiling, salted water. Reduce the heat and cook, uncovered, at a gentle bubble for 8 to 10 minutes or until tender. Drain in a colander set under cold running water. Shake to remove as much water as possible.
2. Melt the butter in a large skillet. Add the shallot and stir over medium heat until tender. Add the chives, cilantro, salt, and pepper. Transfer the beans to the skillet and toss as you would spaghetti to coat with the herb butter. Continue until the beans are heated through. Arrange the beans on a serving plate and pour on the herb butter that remains in the pan.