• Yield: Serves 12 to 18

Fresh and bright tasting these beans contrast with the deeper, richer tastes of the mushrooms and timbale. Green beans supposedly originated in the Americas, which give them a nice fillip.


Cook the beans a day ahead and reheat in a skillet with the fresh thyme.




  • 2 pounds green beans, trimmed of stem ends

  • 8-quart pot 2/3 full of boiling salted water

  • good tasting extra-virgin olive oil

  • 6 generous branches of fresh thyme

  • grated zest of 1 orange

  • coarse salt and fresh ground black pepper to taste



1. Drop the beans into the water and boil until just tender, but not mushy. Immediately drain in a colander and cool down in cold running water. If working ahead, refrigerate until ready.


2. To serve, lightly film the bottom of a 12-inch straight sided sauté pan with olive oil. Set it over medium high heat and add the thyme branches. When the oil is hot, add the green beans, orange zest, salt and pepper. Toss only long enough to heat them through. Taste for seasoning and serve hot or warm.

Lynne Rossetto Kasper
Lynne Rossetto Kasper has won numerous awards as host of The Splendid Table, including two James Beard Foundation Awards (1998, 2008) for Best National Radio Show on Food, five Clarion Awards (2007, 2008, 2009, 2010, 2014) from Women in Communication, and a Gracie Allen Award in 2000 for Best Syndicated Talk Show.