Sauteed Green Beans with Tomatoes and Basil
Filed under
Vegetables
The file mentions "Parmesan Crisps, recipe follows" but doesn't include them.
Ingredients
- 1 1/2 lb Green bean, fresh, trimmed
- 2 tbsp Unsalted butter
- 1 tbsp Olive oil
- 3 Shallot, large, thinly sliced
- 2 clove Garlic, minced
- 1 can Diced tomatoes, 14 1/2-ounce
- 1/4 cup White wine, dry
- 2 tbsp Basil, fresh, thinly sliced
- Salt
- Black pepper, freshly ground
Directions
- Boil the beans until just crisp-tender, about 3 minutes. Drain, rinse in cold water and drain well.
- Melt the butter with the oil in a heavy large skillet over medium heat and saute the shallots and garlic until tender, about 2 minutes. Add the tomatoes and heat through, about 3 minutes.
- Add the beans and cook, stirring often, until the juices evaporate and the beans are almost tender, about 10 minutes. Stir in the wine and basil, simmer 2 minutes and season.