1 1/2 lb. green beans
1/4 c. olive oil
2 med. onions, chopped
Juice of 1 lemon
3/4 tsp. salt
1/4 tsp. pepper
1/3 c. bread crumbs
3/4 tsp. dried savory
1 bunch parsley, chopped
2 c. hot water

Wash and trim beans; cut in half. Heat oil in large saucepan. Layer beans, onions, lemon juice, salt, pepper, crumbs and herbs (reserve 1/2 cup parsley for garnish). Last layer should be beans. Add water; cook over low heat 30 to 35 minutes, until beans are tender. Garnish with parsley; cool. Serve cold as accompaniment to main dish.

Yield: 6 servings