- 2 pounds Blue Lake green beans
- 2 tablespoons (1/4 stick) butter
- 2 teaspoons chopped fresh thyme
- 1 teaspoon finely grated lemon peel
Cook beans in boiling salted water until crisp-tender, 4 to 5 minutes. Drain. Rinse with cold water; pat dry. DO AHEAD: Can be made 4 hours ahead. Layer between paper towels and refrigerate.
Melt butter in large skillet over medium-high heat. Add beans, thyme, and peel; sprinkle with salt and pepper. Toss until heated, about 5 minutes.