Green Beans My Way

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2 tablespoons butter

2 tablespoons olive oil

2 pounds green beans

1 teaspoon ground thyme

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For pan roasting, warm/melt oil/butter in a large skillet, and add the beans. Sprinkle with ground thyme. Cook until beans are lightly browned, stirring every few minutes.

 

For oven roasting, toss green beans in olive oil or olive oil and melted butter, enough to slightly coat them. Spread them on a baking sheet sprinkle lightly with ground thyme. Bake at 350 degrees for 20 minutes or until beans start to brown, stirring periodically.

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Green Beans Another Way (with Shallots and Prosciutto)

 

2 pounds French green beans

6 tablespoons butter (or half butter, half olive oil)

4 ounces shallots, sliced

3 ounces prosciutto, cut in strips

Salt and pepper to taste

 

Fill a large pot filled two-thirds with water. Salt the water and bring the pot to a boil. Add the green beans and cook until they are slightly tender, about 5 minutes. Drain and rinse with cold water. (The beans may be cooked a day ahead and refrigerated at this point if desired.)

In a large skillet, melt 4 tablespoons of the butter. Add the shallots and cook, stirring often, until they brown lightly, about 5 minutes. Add the remaining butter, green beans, and prosciutto and toss until heated through. Season to taste with salt and pepper.

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