Green Bean Bounty is Easy to Enjoy

By Tommy C. Simmons
Photograph courtesy of Tommy C. Simmons

Now that green beans are in season, you can usually pick up a bag full of fresh, whole green beans at local farmers' markets. The bounty won't last long, but know, too, you can make this super easy recipe with frozen whole green beans when the fresh supply runs out.

The improved varieties don't require pulling off the tough string that gave the beans the common name of string beans. I make this quick cook green bean dish often. It's particularly nice alongside fish, broiled or fried. Enjoy.

Spices and herbs add zing to whole green beans.

Home kitchen-tested recipe

Herbed Summer Green Beans

Serves 4. Recipe is from McCormick seasonings.

1 lb. green beans, trimmed

1 tbl. balsamic vinegar

2 tsps. olive oil

½ tsp. dried rosemary leaves, finely crushed

½ tsp. dried thyme leaves

¼ tsp. sea salt

1/8 tsp. ground black pepper

1. Place beans in a medium saucepan and cover with water. Bring to a boil. Reduce heat to low, simmer 4 to 6 minutes or until tender-crisp. Drain and return beans to saucepan.
2. Toss beans in pan with balsamic vinegar, olive oil, rosemary, thyme, sea salt and pepper. Cook and stir over medium heat 1 to 2 minutes or until heated through.

Nutritional information per serving: 62 calories; 2 grams fat; 2 grams protein; 9 grams carbohydrate; 0 milligrams cholesterol; 107 milligrams sodium; and 4 grams fiber.

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