INGREDIENTS

  • 2 tablespoons olive oil
  • 1 shallot , minced
  • 1 lb green beans , ends trimmed
  • 3/4 cup chicken broth
  • 1/4 teaspoon fresh thyme , minced
  • salt
  • pepper

DIRECTIONS

  1. Heat the olive oil in a large enough skillet to hold the beans until the oil begins to shimmer.
  2. Add the shallot and cook until golden, about five minutes.
  3. Add the breans and broth. Cover and simmer on low heat until beans are just tender, about 15 minutes.
  4. Season with salt and pepper. Serve with thyme sprinkled on top.