1 lb. green beans or 2 (9 oz.) pkgs. frozen cut green beans
1/2 c. chopped onion
1/4 c. chopped celery
1 clove garlic, minced
2 tbsp. butter
1/4 tsp. dried rosemary, crushed
1/4 tsp. dried basil, crushed

Cut fresh green beans into 1 inch pieces and cook; or cook as directed with frozen green beans. Drain. Cook onion, celery, and garlic in butter until vegetables are tender. Stir in herbs. Add beans; toss lightly. Cover, heat through. Season with salt. Makes 6 to 8 servings.