Butter and Herb French Beans

I remember canned green beans. And worse, canned mixed vegetables. Can I just say, ew? The memory is not unlike that of recurring nightmares I had as a child.  It’s no wonder that so many of us who encountered that canned mush as kids didn’t like most vegetables. Thank goodness for corn and potatoes!

When mom started buying frozen veggies, there were more I liked. Though not lima beans (nasty, pasty little things). My sister still won’t eat green beans. The only vegetable my brother ate as an adult was potato.

Fresh vegetables — green beans, carrots, broccoli, cauliflower, all kinds of squash — were a revelation. Now, a typical grocery trip finds my cart nearly half full of fresh produce.

This recipe came from a package of haricots verts I bought at Sam’s Club. I changed it a little to streamline the process and didn’t measure anything. I’m pretty sure I used more butter.

Butter and Herb French Green Beans

1 lb. haricots verts or skinny green beans

1/2 red onion, diced, or 3/4 cup diced shallots

2 tbsp. butter

2 tbsp. each minced fresh parsley, fresh basil, fresh thyme (or your favorite combination)

1/2 tsp. dried Herbes de Provence

2 tbsp. lemon juice

Salt and pepper to taste

Mince the onion and herbs.

Microwave the green beans, either in the bag they came in, pierced, or in a microwave dish, for two minutes.

Melt the butter over medium-high heat in a large skillet. Cook the onion with the Herbes de Provence, stirring occasionally, till onion is transparent, 3 to 5 minutes.

Stir in the beans and cook for 2 to 3 minutes, or until desired doneness is reached, stirring frequently. Stir in fresh herbs, lemon juice, salt and pepper till the beans are evenly coated. Cook another minute, adjusting seasonings as needed, and serve.