1 1/2 pounds green beans -- halved
2 teaspoons olive oil
1 14-1/2 ounce can diced tomatoes -- drained
salt
freshly ground pepper
1/2 teaspoon thyme
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Add beans to large saucepan of boiling salted water. Boil until crisp-tender, 5-7 minutes. Drain in colander. Heat oil in same saucepan. Add tomatoes and heat over medium heat. Add beans. Season to taste with salt, pepper, and thyme. Toss well over heat. Serve hot.
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