Provencal French Beans

Provencal French Beans

Ingredients:
beans, snap, green, raw
soup, chicken broth or bouillon, dry
salt, table
oil, olive, salad or cooking
onions, raw
carrots, raw
celery, raw
parsley, fresh
spices, garlic powder
spices, rosemary, dried
spices, thyme, dried
cheese, parmesan, hard

Directions:
Place the beans in a bowl and cover with water.
Soak in the refrigerator overnight.
Drain the beans, place in a large saucepan with the chicken stock, and bring to a boil.
Lower the heat and simmer for 30 to 40 minutes, until tender but not mushy.
Add 1 tablespoon of salt for the last 10 minutes of cooking.
Drain, reserving the stock.
In a large saute pan, heat the olive oil, then add the onions, diced carrots, and celery, and cook over low heat for 10 to 15 minutes, until tender.
Add the parsley, garlic, rosemary, and thyme and cook for 1 more minute.
Add the beans and 2 cups of the cooking stock.
(If you dont have enough liquid, add additional stock or water to make 2 cups.)
Cook for 15 minutes until the stock makes a little sauce, adding more stock if necessary.
Finish with the Parmesan cheese.
Serve with a garnish of chopped parsley.