Steam green beans, they should be firm. Use whole tender young beans or cut into 1 1/2 inch pieces, however you prefer.

SAUCE:

2 tbsp. butter
1 clove garlic
1/2 c. chopped onion
1/4 c. celery chopped
1/2 tsp. basil
1/2 tsp. rosemary

Saute until celery and onion is transparent. Add beans and warm through.