Sautéed Green Beans With Garlic And Herbs

1. Combine butter, garlic, and thyme in small bowl; set aside. Heat oil in 12-inch nonstick skillet over medium heat until just smoking. Add beans, 1⁄4 teaspoon salt, and 1⁄8 teaspoon pepper; cook, stirring occasionally, until spotty brown, 4 to 6 minutes. Add 1⁄4 cup water, cover, and cook until beans are bright green and still crisp, about 2 minutes. Uncover, increase heat to high, and cook until water evaporates, 30 to 60 seconds.
2. Add butter mixture to skillet and continue to cook, stirring frequently, until beans are crisp-tender, lightly browned, and beginning to wrinkle, 1 to 3 minutes longer. Transfer beans to serving bowl and toss with parsley and lemon juice. Season with salt and pepper to taste and serve immediately.

SAUTÉED GREEN BEANS WITH SMOKED PAPRIKA AND ALMONDS
Do not use more than the specified amount of smoked paprika or it will overpower the beans.
Omit thyme and parsley. Stir 1⁄4 teaspoon smoked paprika into softened butter with garlic. Sprinkle cooked beans with 1⁄4 cup toasted slivered almonds before serving.

SAUTÉED GREEN BEANS WITH TARRAGON AND LIME
Substitute 2 scallions, sliced thin, and 1⁄2 teaspoon grated lime zest for the garlic and thyme. Toss beans with 1-1⁄2 teaspoons lime juice and 2 teaspoons chopped fresh tarragon before serving.

SAUTÉED SPICY GREEN BEANS WITH GINGER AND SESAME
Combine 1 teaspoon toasted sesame oil, 1 teaspoon grated fresh ginger, and 1 tablespoon Asian chili-garlic sauce in small bowl. Substitute vegetable oil for olive oil, increasing amount to 2 teaspoons. Cook green beans as directed, replacing butter mixture with sesame oil mixture and omitting lemon juice and parsley. Sprinkle cooked beans with 2 teaspoons toasted sesame seeds before serving.

SAUTÉED GREEN BEANS WITH ROASTED RED PEPPERS AND BASIL
Combine 2 teaspoons olive oil, 1 minced shallot, and 1⁄8 teaspoon red pepper flakes in small bowl. Replace butter mixture with oil-shallot mixture. Add 1⁄3 cup jarred roasted red peppers, rinsed, patted dry, and cut into 1⁄2-inch pieces, to skillet with oil-shallot mixture. Substitute 1 teaspoon red wine vinegar for lemon juice and 2 tablespoons chopped fresh basil for parsley.