BLUE LAKE GREEN BEANS WITH LEMON AND THYME

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Blue Lake Green Beans with Lemon and Thyme image

Provided by Jeanne Thiel Kelley

Categories     Citrus     Herb     Vegetable     Side     Vegetarian     Quick & Easy     Green Bean     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 4

2 pounds Blue Lake green beans
2 tablespoons (1/4 stick) butter
2 teaspoons chopped fresh thyme
1 teaspoon finely grated lemon peel

Steps:

  • Cook beans in boiling salted water until crisp-tender, 4 to 5 minutes. Drain. Rinse with cold water; pat dry. DO AHEAD Can be made 4 hours ahead. Layer between paper towels and refrigerate.
  • Melt butter in large skillet over medium-high heat. Add beans, thyme, and peel; sprinkle with salt and pepper. Toss until heated, about 5 minutes.

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