Fresh beans should be used as fresh as possible, but they can be stored for 2 - 3 days in a cool, dry place or in the bottom of a refrigerator.
Top and tail the beans and remove any strings. Leave the beans whole.
Cook the beans in the minimum of boiling salted water for 5 - 10 minutes or until just tender. Drain thoroughly and toss in butter. Season with black pepper, preferably freshly ground, and top with chopped summer savory or tarragon, or a little crushed garlic, if liked.
Season the beans with salt and cook in a steamer over boiling water for 10 - 15 minutes or until just tender. Drain and serve as for boiled beans.