2 tbsp. olive oil
1 tsp. garlic, minced
4 c. fresh or frozen string beans, cut into 2" pieces
1/2 tsp. dried thyme
1/2 tsp. salt or salt free seasoning
Fresh ground black pepper
2 c. water
1 vegetable bouillon
Squeeze of fresh lemon juice

In large heavy saucepan, heat oil. Add garlic and beans and saute over high heat to sear beans, stirring frequently so they do not burn. Add thyme, salt and pepper to taste. Add water and vegetable bouillon. Bring to a boil, cover tightly, reduce heat to medium-low and simmer for 20 to 30 minutes or until beans are tender when pierced with tip of sharp knife. Add more water, if necessary. Frozen beans will take only half the time. Add squeeze of lemon juice and toss well. Serves 2.