HERBED SUMMER GREEN BEANS
1 pound green beans, trimmed
1 tablespoon balsamic vinegar
2 teaspoons olive oil
1/2 teaspoon rosemary leaves, finely crushed
1/2 teaspoon thyme leaves
1/4 teaspoon sea salt
1/8 teaspoon ground black pepper
Bring beans with enough water to cover to a boil in a medium-sized saucepan. Reduce heat to low and simmer 4-6 minutes, or until crisp-tender. Drain and return beans to pan.
Toss beans with vinegar, oil and spices. Cook and stir over medium heat 1-2 minutes, or until heated through.
Makes 4 servings
Source: McCormick |