1/4 c. butter
1 c. finely chopped peeled onion
1 c. finely chopped celery
2 sm. cloves or 1 lg. clove garlic, crushed
1 lb. green beans, cut into 1-inch pieces, parboiled and drained
1/2 tsp. dried basil leaves
1/4 tsp. dried rosemary leaves
1/8 tsp. dried thyme leaves
1/4 to 1/2 tsp. salt
Pepper to taste
2 tbsp. chopped fresh parsley

In medium-sized pan melt butter; add onion, celery and garlic. Cook until celery is tender. Stir in beans and other ingredients. Cover saucepan tightly and cook about 5 minutes longer, or until beans are crisp-tender. Makes 6-8 servings. Great for those who claim they "don't like" green beans!