This time of year, you’ve got what seems to be a million options for fresh, wonderful produce. I adore green beans, and so does my family, and perking them up to give them a little more flavor is super simple. By adding some dried herbs and a bit of a vinaigrette, you’ll bump up the flavor just enough to make them yummy for the whole family, without overpowering the kids. To get the most bang for your dried-herb buck, always measure the herbs into the palm of your hand and give them a bit of a smush by rubbing them together. This releases the oils in the herbs and makes them more flavorful.
Herbed Green Beans
- 1 pound trimmed green beans
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 1/2 teaspoon finely crushed McCormick Rosemary Leaves
- 1/2 teaspoon McCormick Thyme Leaves
- 1/4 teaspoon salt
- 1/8 teaspoon McCormick Ground Black Pepper
Place beans in medium saucepan. Add enough water to cover beans and a pinch of salt. Bring to boil. Reduce heat to low; simmer four to six minutes or until tender-crisp. Drain. Return beans to saucepan.
Toss with vinegar, oil, rosemary, thyme, salt and pepper. Cook and stir over medium heat one to two minutes or until heated through.
Recipe courtesy of McCormick