Servings: Makes 12 side-dish servings

3 lbs. green beans, trimmed 3 lbs. green beans, trimmed
salt and pepper salt and pepper
2 Tbsp. olive oil 2 Tbsp. olive oil
3 cloves garlic, thinly sliced 3 cloves garlic, thinly sliced
1 c. fresh basil leaves, thinly sliced 1 c. fresh basil leaves, thinly sliced
1/2 c. mint leaves, finely chopped ½ c. mint leaves, finely chopped
2 tsp. freshly grated orange peel 2 tsp. freshly grated orange peel

Heat 7- to 8- quarts sauce pot of water to boiling on high. Add green beans and 1 Tbsp. salt. Cook 8 to 10 minutes or until crisp-tender, stirring occasionally. Drain and rinse thoroughly with cold water until no longer hot. Drain well. Green beans can be refrigerated in airtight container up to 2 days.
In 7- to 8- sauce pot, heat oil on med.. Add garlic; cook 1 minute, stirring. Add green beans, ¾ tsp. salt, and ¼ tsp. pepper. Cook 3 to 5 minutes or until green beans are heated through, stirring often. Remove from heat. Stir in herbs and orange peel.