Try the same crisp-tender preparation with asparagus, sugar snap peas, or broccoli florets. Garnish with lemon slices.
Cook beans in boiling water 5 minutes or until crisp-tender. Drain and rinse with cold water; drain.
Melt butter in a large nonstick skillet over medium-high heat. Cook 1 minute or until lightly browned. Add beans, juice, and savory to pan, tossing to coat. Sprinkle with salt and pepper.
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