Total Time
Prep 10 mins
Cook 12 mins

This is a simple way to serve garden green beans with summer herbs. Adapted from New Mexico Magazine (March 2004)

Ingredients Nutrition


  1. Place beans and water in sauce pan and bring to a boil.
  2. Cook for 6-8 minutes or until crisp-tender.
  3. Drain and return to pan.
  4. Add remaining ingredients to pan.
  5. Cover and cook for 4-6 minutes or until vegetables are tender.


Most Helpful

Ellie, these are the BEST green beans we loved them. I am making them for my DIL soon as greenbeans are her favorite veggie. So eay to make and SOOooo delicious. Thank you ellie.

Barb Gertz March 18, 2004

I was going to post a recipe for Herbed Green Beans, but yours is so similar that I will review yours instead... I use one pound of thawed frozen green beans, then melt 3 T butter and proceed with step 4. I usually use 1/4 c. of onion, which reduces carbs, and the dried herbs. My version came from 500 Low Carb Recipes by Dana Carpender.

evewitch March 27, 2010

These were just okay for us. It definetly had a fresh taste to it, but too much onion for us. I might or might not make this again.

jesusisluv87104 January 31, 2010

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