Photo: Gentl & Hyers; Styling: Kendra Smoot
4 servings (serving size: about 1 cup beans)

Adding a bundle of herbs (bouquet garni) to the steaming liquid imparts subtle flavor and aroma to the vegetables.

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.

Chef's Notes

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Ratings & Reviews

jboepple's Review

November 12, 2012
my boyfriend and i LOVE this recipe. The herbed water gives the beans such a nice flavor on top of the salt and pepper. the olive oil + butter combo can be a little much, so I try to tone it down a little, but this is definitely our favorite way to cook our green beans. We have them at least once a week now!

KDL2247's Review

September 19, 2010
I couldn't find wax beans so I replaced them with snow peas and red pepper strips. I used my own fresh herbs. I served it with filet mignon. My husband and I both liked the flavor and would make it again. The cooking method is adaptable to other vegetables and was a nice change from plain steamed or grilled.

BlueeyedSara7's Review

June 14, 2010
Followed the recipe exactly and I think that it is bland.