Mix together the softened butter with the chopped parsley and half of the lemon juice. Form a crude patty of parley butter, then wrap in aluminum foil and refrigerate for at least an hour. Wash the green beans, then drain and break into two pieces. Bring five cups of water or stock to a boil in a large pot. Season with salt and pepper. Add the green beans and let it simmer over medium heat for 15 – 20 minutes. Drain well and transfer to a serving dish. Drizzle with remaining half of lemon juice and some butter. Toss. Top with the parsley butter before serving.