1 1/2 pound green beans

1/4 cup extra virgin olive oil

1/2 cup thinly sliced garlic

1 cup halved cherry or grape tomatoes

1 teaspoon minced fresh thyme leaves

1 teaspoon minced fresh rosemary leaves

1 teaspoon minced fresh oregano leaves

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup chicken stock or canned chicken broth


Fill and medium bowl with ice and cold water and set aside.

Bring a large saucepan of lighly salted water to a boil.  Add the beans and cook them until crisp-tender, 2-4 minutes.  Then, immediately drain the beans and submerge them into the ice cold water bath.  When they are cool enough to handle, drain them well.  Trim the beans and cut them into 2 inch lengths on the diagonal.  Set them aside. 

Heat half of the olive oil in a large skillet over medium-high heat.  Add the garlic and cook, stirring, until lightly toasted, 1-2 minutes.  Add the remaining oil and tomatoes, thyme, rosemary oregano, salt and pepper.  Cook, stirring frequently, until the tomatoes have softened slightly, about 2 minutes.  Add the stock and the beans and cook, stirring, until the beans are heated through and well coated with the garlic and tomatoes, 2-3 minutes.  Serve immediately.