pat's Recipe

Sauteed Green Beans with Tomatoes and Basil

Category: Vegetable

1 1/2 lbs fresh green beans, trimmed
2 Tbsp unsalted butter
1 Tbsp olive oil
3 large shallots, thinly sliced
2 garlic cloves
1 (14.5 ounce) can diced tomatoes in juice
1/4 cup dry white wine
2 Tbsp thinly sliced fresh basil
salt and freshly ground black pepper

Cook the green beans in a large pot of boiling water until just crisp-tender, about 3 minutes. Drain the beans, then rinse with cold water. Drain again very well and set the beans aside.
Melt the butter and oil in a heavy large skillet over medium heat. Add the shallots and garlic and saute until tender, about 2 minutes. Add the tomatoes and their juices and cook until heated through, about 3 minutes. Add the beans and cook until the juices evaporate and the beans are almost tender, stirring often, about 10 minutes. Stir in the wine and basil. Simmer 2 minutes longer. Season with salt and pepper to taste. Transfer to a platter or bowl and serve.

6 servings