Add the trimmed green beans to a large skillet and pour in about 1 inch of water. Bring to a boil and cook for 5 minutes, or until the beans are bright green and just fork-tender. Drain the beans in a strainer and carefully pour out any remaining water from the pan.

Place the skillet back over medium heat. Add the butter and minced garlic, cooking until the butter melts and the garlic becomes fragrant.

Return the drained green beans to the pan. Sprinkle with salt and pepper, tossing to coat. Cook for 2-3 minutes, stirring once or twice, until some beans are lightly golden and slightly crispy. Serve immediately.