May 20, 2012
Side Dishes, Beans, Vegetables,
Beans (String), Garlic, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Christmas, Entertaining, Romantic Dinner, Summer, Sunday Dinner, Thanksgiving, Weeknight Meals, Skillet, No Eggs, Vegetarian more
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"It's really not worth it making this with frozen green beans although you could, I've made these with frozen green beans, uh-uh is all I can tell you, they came out soft and mushy I say use only fresh beans and you will enjoy it better"
Heat oil in large skillet over medium-high heat. Add green beans; season with salt and pepper. Cook for 4 to 6 minutes, tossing while cooking.
Add water; cover and cook for 2 more minutes. Uncover and cook for 30 to 45 seconds to evaporate the water.
Add butter, garlic and thyme to skillet; cook for 2 minutes. Toss with parsley and lemon juice; serve immediately.
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Very easy recipe with prime results.I didn't use any butter just a spray of olive oil and it was still excellent. Thanks for a keeper Meggins