Fresh Green Beans with Tomatoes and Basil

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