In a 6- to 8-quart Dutch oven bring water and salt to boiling. Add green beans; cover. Cook for 4 minutes (start timing immediately). Use a slotted spoon to transfer the beans to a colander. Immediately plunge the beans into a large bowl of ice water. Chill for 4 minutes; drain well.
In a large saucepan, melt butter over medium heat. Add orange, lemon and lime peel, and garlic. Cook and stir for 1 minute. Add the beans and chicken broth. Toss to evenly coat. Remove from heat. Sprinkle with crushed red pepper. Salt and pepper to taste. Serve at room temperature or cover and chill up to 24 hours. Let stand at room temperature 30 minutes before serving. Makes 6 servings.