Recently a friend gave us some wonderful fresh green beans from her garden. This recipe is a great alternative to simply boiling or steaming the green beans. They were delicious – very flavorful and with layers of flavors thanks to the wine and basil.
Yield: 6 Servings
1-1/2 lb fresh green beans, trimmed
2 tablespoons unsalted butter
1 tablespoon olive oil
3 large shallots, thinly sliced
2 gloves garlic, minced
1-14-½ ounce can diced tomatoes
¼ cup dry white wine
2 tablespoons thinly chopped fresh basil
Salt and freshly ground black pepper
Cook the green beans in a large pot of boiling water until just crisp-tender, about 3-5 minutes. Drain and rinse in cold water. Drain well and set aside.
Melt the butter in a large, heavy skillet over medium heat. Add the shallots and garlic and saute until tender. Add the tomatoes 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 white wine and basil. Simmer about 2 minutes longer. Season with salt and pepper, to taste. Transfer to a serving bowl and serve immediately.
Giada de Laurentiis, FoodNetwork – Episode# FSSPO4