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1
Bring a large pot of salted water to a boil, and prepare a large bowl with ice and water to chill the beans after you cook them.
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2
Trim both ends of the beans and remove the strings, if they have them.
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3
Toss all the beans into the boiling water, and cook until tender but not mushy, about 7 minutes.
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4
Lift the beans from the cooking water, and drop them into the ice bath to set their color.
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5
When cool, drain the beans, and dry them on towels.
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6
One by one, split the beans open along the seam with your fingernail or a paring knife, and separate each into two long halves, with the small seeds exposed.
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7
Open all the beans this way.
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8
Pour the olive oil into the pan, drop in the butter, and set over medium-high heat.
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9
When the butter is melted, scatter in the garlic slices and get them sizzling, scatter in the lemon slices, and drop in the chopped anchovies.
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10
Cook and stir for a couple of minutes, until the anchovies melt into the oil, then toss all the split beans into the pan.
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11
Season with the salt, and cook for 2 or 3 minutes, tossing the beans continuously in the flavorful oil, until theyre thoroughly coated and hot.
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12
Serve immediately.
