Deborah Madison would be proud

I mean, maybe not about the green beans in December, but otherwise:

Green bean on toast

olive oil
shallot
a green olive or two
green beans
good bread and butter
parmesan/grating cheese
salt, pepper

Chop up a shallot and sauté in olive oil with a similarly chopped green olive or two. In the meantime, wash, top, tail, and chop the beans. Add beans to pan with a pinch of salt; cook until awesome.

Serve on buttered toast with grated parmesan (or whatever grating cheese, or no cheese, or toasty nuts) and pepper.

I recommend folding the bread in half for exciting (but potentially messy) green bean sandwich. It is an excellent breakfast.