It’s always best to fill our plates with foods that are as close to the way they were found in nature. Steaming vegetables vs boiling them maintains their nutritional profile.
These are a staple on my Shabbos lunch menu and most often requested Sheva Brachos contribution.
Boil water in a pot with a steamer insert.
When water is boiling, add green beans to insert and steam in a covered pot for about four minutes till bright green. (Depending on the size of your pot, you might have to do this in batches.)
Green beans will continue to slightly cook on their own. (You can throw them in cold water to stop the cooking process.)
Apply spices while green beans are still wet. Mix, taste, and adjust.
Feel free to add sesame seeds, slivered almonds, etc. to jazz things up.