• 4 thyme sprigs
• 4 parsley sprigs
• 1 bay leaf
• 1 cup water
• 1/2 lb green beans, trimmed
• 1/2 lb fresh yellow wax beans, trimmed
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon butter, softened
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Tie thyme, parsley and bay leaf together with twine.  Place a large skillet with 1 cup water.  Bring to a boil; cook 1 minute.  Add beans; cover, reduce heat, and simmer 8 minutes or until crisp-tender.  Drain well; discard herbs.  Place beans in a bowl.  Add oil and remaining ingredients; toss well to coat.