Oxmoor House JULY 2010
Trim stem end from beans. Arrange beans in a steamer basket over boiling water; cover and steam 10 minutes.
Combine tomato and next 3 ingredients in a large saucepan. Cook, uncovered, over medium heat 3 minutes, stirring often. Stir in beans, parsley, thyme, and pepper. Cover and cook over low heat 10 minutes or until beans are tender.
Tip: When you season fresh beans with lean ham instead of ham hock, you get all of the flavor but none of the fat.
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