Sauteed Beans

yellow beans, ends trimmed
flat green broad beans (or use snow peas), trimmed and cut into small lengths

Heat a little oil in a saute pan over medium heat. Add the yellow beans and saute until they begin to blister and color. Add the green beans and a dab of butter. Season with salt and pepper. Saute until the green beans develop some color. Pour in a little vegetable stock, turn the heat down and simmer the beats until tender.

Pan searing adds some caramelization to the vegetables and simmering them finishes cooking them.
Butter adds some flavor as does cooking the beans in veg stock.
Salt and pepper are the simplest of seasonings and can easily be supplemented with more herbs and spices.
Small amounts cook very quickly in a pan, larger quantities should be cooked in a large flat pan or spread among several pans.