Adding a bundle of herbs (bouquet garni) to the steaming liquid imparts subtle flavor and aroma to the vegetables.
4 thyme sprigs
4 parsley sprigs
1 bay leaf
1 cup water
1/2 pound green beans, trimmed
1/2 pound fresh yellow wax beans, trimmed
1 tablespoon extra-virgin olive oil
1/2 teaspoon butter, softened
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
How to Make It
Tie thyme, parsley, and bay leaf together with twine. Place in a large skillet with 1 cup water. Bring to a boil; cook 1 minute. Add beans; cover, reduce heat, and simmer 8 minutes or until crisp-tender. Drain well; discard herbs. Place beans in a bowl. Add oil and remaining ingredients; toss well to coat.
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