1poundgreen beans or haricot verts, trimmed (see Note)
Combine the butter, thyme, shallots, lime juice and salt and pepper in a small bowl.
Heat a large skillet over medium heat and add the oil. Add the green beans and sauté for 1 minute. Add the butter mixture, and allow it to melt, then sauté the beans in the butter over medium high heat for 2 minutes.
Add 2 tablespoons water, cover the pan and steam for 2 to 4 more minutes until the veggies are almost cooked and bright green (regular green beans will take a bit longer than haricot verts). Remove the lid, stir and until most of the liquid has evaporated, and the herbed butter has become a nice glaze over the beans. Adjust the seasonings, transfer the beans to a serving platter with tongs, and pour any bit of remaining liquid over the beans and serve.