Steam green beans until tender-crisp. In a skillet over medium-high heat, melt the butter and sauté celery and onion until soft, about 5-10 minutes. Add the marjoram, salt, and pepper strips, if desired. Add the green beans to the skillet and simmer for 5 minutes. Add parsley, basil, and the softened butter; stir to get too soft. Serve immediately.