2. Drain the beans, then plunge them into a large bowl filled with ice water to stop the cooking. When they're cool, drain again. Zest the lemons and julienne or mince the zests. Juice the lemons.
3. When you're ready to serve, place the oil in a large skillet and turn the heat to medium high. Add the beans and cook, tossing or stirring, until they are hot and glazed with the oil, 3 to 5 minutes. Toss in a serving bowl with the lemon juice, top with the zest, and serve.
The secret to saving time when it comes to making bread? "You mix it once, store it with the right hydration and you can bake it over 2 weeks," says Jeff Hertzberg, co-author of The New Artisan Bread in Five Minutes a Day.