Reviewed: Aug. 31, 2009

Didn't change a thing. Thanks so much, will make again.

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Reviewed: Mar. 17, 2009

I don't know how to keep the beans crispy save for cooking them for less time that what's recommended here. Cut butter down to lower fat content. Used shallots instead of red onions because that's what I had; was a good substitute. Would make again.

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omigodshoes

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Reviewed: Feb. 5, 2009

Oh my, this recipe is my absolute favorite recipe for green beans EVER! While the green beans are boiling, I saute the garlic and red onions in butter, then add the thyme. I don't discard the garlic or let the garlic rest in the butter for 20 mins. Then I take the green beans right from the pot to the skillet and toss them in the garlic/butter/red onion/thyme, add the red wine vinegar and the salt, pepper, and nutmeg to taste, and serve. I didn't have fresh parsley on hand so I omitted it. Heavenly!!

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CAKEPRO

Cooking Level: Expert

Home Town: Houston, Texas, USA

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Reviewed: Jul. 15, 2008

I didn't bother with that butter garlic step. I did spend extra time carmelizing the onions. Also, I didn't have red wine vinegar so I used balsamic, rice vinegar and a little red wine. It was yummy.

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Tricia

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Milpitas, California, USA

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Reviewed: Dec. 21, 2007

I use this recipe as an elegant side dish for holiday dinners. Everyone who has tried it has loved it--it's become one of my favorite "go-to's".

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Dulce

Cooking Level: Intermediate

Home Town: Puyallup, Washington, USA

Living In: New York, New York, USA

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Reviewed: Aug. 11, 2007

Delicious. Made no changes to this recipe. Will definitely make these again. Thanks!

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Peach822

Cooking Level: Intermediate

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Reviewed: Aug. 5, 2007

I served this recipe for company, and we were craving a little zest for our beans. These had a very mild flavor -- too mild for my taste, but good nonetheless. My guests put fresh squeezed lemon on the beans, which told me that I should not bother making this recipe again.

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Sharnjean

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Reviewed: Jun. 24, 2007

Keep to the cooking times exactly on this or you will risk soggy beans. I tread the line very closely, but they turned out very tasty!

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Tsubaki

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Dec. 23, 2006

Delicious! Add class to any meal. Thanks.

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Aug. 26, 2006

My husband and I love those little green beans anyway, but this recipe makes them taste wonderful. We try to use the fresh herbs when we have them. Thanks -- we have already made this twice in one week!

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Mary K.

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Bluffton, South Carolina, USA

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Reviewed: Jul. 19, 2006

Well, this deffinetly takes a little longer then the usual side dishes I make, but it turned out very tasty. We did enjoy it :)

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Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: Jul. 16, 2006

Delicious flavor. Loved the nutmeg. Did cook a little bit longer.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Jul. 16, 2006

Five star recipe that allows the taste of fresh green beans to shine. Prepare green beans ahead as suggested by another cook for ease of preparation if you wish. If you have fresh thyme add to taste for an even more delicious flavour.

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LESLEYPRINCE

Cooking Level: Expert

Living In: Hamilton, Ontario, Canada

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Reviewed: Aug. 27, 2005

Great flavors--nice way to serve fresh green beans.

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AANDLH

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Reviewed: Dec. 16, 2002

These went over very well, and were good--but I don't know if they justify the time spent making them.

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nikkiskitchen

Home Town: East Meadow, New York, USA

Living In: Redwood City, California, USA

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Reviewed: Aug. 17, 2001

My husband who is a green bean fan said these were the best beans he'd ever tasted. The green beans have good flavor, bright color, and just the right crunch!

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EVANSISCO

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Reviewed: Aug. 6, 2001

This is really an wonderful recipe for green beans. I like the simplicity of it--and it doesn't cover up the fresh bean taste. Try it!

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RAMSEYHALL

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Reviewed: Jul. 26, 2001

Not bad, but I would have tried to cook the beans a little bit longer. It was probably just me as a novice fresh-green-bean-cooker but they were still a little hard. Otherwise it was good.

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RESSAS

Cooking Level: Expert

Home Town: Medical Lake, Washington, USA

Living In: Tucson, Arizona, USA

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Reviewed: Mar. 24, 2001

Really excellent - preparation time can be cut by cooking the beans ahead of time, plunging them into ice water, draining and wrapping in a clean cloth and refrigerating the day before. Then continue with the recipe just before serving. By the way I am no relation to the Terri Pringle who submitted the recipe even though we have the same last name!

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TINA PRINGLE

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