I found this recipe and the photo at TheHerbCompanion.com.
“In this side dish, substitute winter savory if you’d rather or if it’s more convenient, but use a light hand. These beans are delicious with wine-braised chicken.”
Green Beans with Summer Savory
- 1/2 small onion minced
- 1 tablespoon butter
- Salt and freshly ground black pepper to taste
- 1 tablespoon fresh summer savory minced; or 1 teaspoon dried
- 1 tablespoon flour
- 1 pound green beans trimmed and cut in 2-inch lengths
In a saucepan over medium heat, sauté the onion in the butter until soft but not brown.
Add the salt, pepper, savory, and flour, and cook, stirring for 2 minutes.
In another pot, boil the beans in water to cover or steam them in a small amount of water until just tender.
Slowly stir 1/2 cup of the bean cooking water into the onion mixture and bring the mixture to a boil. Immediately add the cooked, drained beans.
Transfer to a bowl and serve.