We wanted to make a great green bean dish that we could reheat right before serving.
For a make-ahead green beans recipe worth serving, we first blanched the beans in salted boiling water and then shocked them in ice water to stop the cooking. The beans held in the refrigerator for up to two days, and then we quickly reheated them with a little water in a covered skillet. After the beans were reheated, we tossed them with dry-roasted garlic and softened. butter.