Herbed Green Beans

The recipe for this simple, tasty way to prepare fresh green beans came from mccormick.com, via our local newspaper, a few weeks ago. The blend of balsamic vinegar, olive oil, and a few herbs stirred into cooked green beans and warmed over a low flame is so good. This is a very easy, mild tasting vegetable dish to get on the table for the family. Blessings...

Recipe:

1 lb. tipped and tailed green beans, cut into 1-inch pieces
1 tbsp. balsamic vinegar
2 tsp. olive oil
1/2 tsp. finely crushed rosemary leaves
1/2 tsp. thyme leaves
1/4 tsp. sea salt
1/8 tsp. ground black pepper

1. Place beans in a medium saucepan. Add enough water to cover beans. Bring to boil. Reduce heat to low; simmer four to six minutes or until tender-crisp. Drain. Return beans to saucepan.
2. Toss with vinegar, oil, rosemary, thyme, sea salt and pepper. Cook and stir over low heat one to two minutes or until heated through.

Yield: 4 to 6 servings
Note: I completely forgot to figure out the calorie count when I made this last evening; I'll have to do it the next time!