Try these green beans with our Steaks with Balsamic-Mustard Sauce and Rosemary Potatoes.
Trim green beans; add to reserved pot of boiling water from
Rosemary Potatoes; add more water if necessary (or bring 1/2 inch water to a boil). Cover; cook, turning occasionally, until tender, about 4 to 6 minutes.
Drain beans. Transfer to a serving platter; season with salt and pepper.