Combine butter, garlic and thyme in a small bowl and set aside. Heat olive oil in a 12-inch nonstick skillet over medium heat until just smoking.
Add beans, 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring occasionally until spotty brown, 4 to 6 minutes. Add water, cover andcook until beans are bright green and crisp, about 2 minutes.
Remove cover, increase heat to high and cook until water evaporates, 30-60 seconds. Add butter mixture and continue to cook, stirring frequently, until beans are crisp-tender, lightly browned and beginning to wrinkle, 1-3 minutes longer.
Transfer beans to a serving bowl, toss with lemon juice and parsley; adjust seasoning with salt and pepper.
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|Serving Size: 1 Serving (139g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 37 (49%)|
|Amt Per Serving||% DV|
|Total Fat 4.2g||6 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 7.6mg||2 %|
|Sodium 8.6mg||0 %|
|Potassium 257mg||7 %|
|Total Carbohydrate 9.2g||3 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 5.2g|
|Protein 2.3g||3 %|
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Calories per serving: 75
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