1 lb. fresh green beans
2 c. water
1/2 tsp. basil
1/2 tsp. marjoram
1 tbsp. fresh parsley
2 tbsp. chives
1/8 tsp. thyme
1 sm. onion, chopped
1 clove garlic, minced
2 tbsp. oil
1 tsp. salt
1/4 tsp. pepper

Cut off ends of green beans, wash and drain. Cook beans in 2 cups of boiling water, tightly covered for 10-15 minutes, until tender, but still crisp.

Meanwhile, combine herbs in a small bowl. Then saute chopped onion and garlic in oil, adding the herbs toward the end. Add cooked beans to herb mixture, season to taste, toss lightly and serve. Serves 4-6.