Rinse beans in cold water, wash red pepper (orange and yellow peppers work well also, any combo is lovely aesthetically) and slice lengthwise.
Melt two tablespoons butter and/or olive oil with fresh chopped thyme (to taste)
Add the beans and sauté, covered, for 5 minutes on medium heat, stirring regularly
Add the peppers and sauté for an additional 5 minutes (uncovered) or until tender
Salt and pepper to taste. Serve immediately.