- 2 tablespoons olive oil
- 1 shallot, minced
- 1 lb green beans, ends trimmed
- 3⁄4 cup chicken broth
- 1⁄4 teaspoon fresh thyme, minced
Directions See How It's Made
- Heat the olive oil in a large enough skillet to hold the beans until the oil begins to shimmer.
- Add the shallot and cook until golden, about five minutes.
- Add the breans and broth. Cover and simmer on low heat until beans are just tender, about 15 minutes.
- Season with salt and pepper. Serve with thyme sprinkled on top.