1 lb. fresh stringbeans, halved or cut in small sections
2 lg. carrots, cut in round sections 1/8 inch thick
3 oz. olive oil
1 to 2 cubes beef or chicken bouillon
1 1/2 c. water

In cooking pot, heat olive oil over high heat. Add beans and carrots and saute them well in oil. Crumble in bouillon. Add water, stir well and bring to a boil. Reduce heat and simmer, pot covered, for 25 minutes.