Green Beans with Tomatoes

By grammadot

Ingredients

• 1 1/2 pounds fresh green beans, trimmed
• 2 tbs unsalted butter
• 1 tbs olive oil
• 3 shallots, thinly sliced
• 2 garlic cloves, minced
• 1 14 1/2 oz can diced tomatoes
• 1/4 cup dry white wine
• 2 tbs thinly sliced basil
• salt and freshly ground black pepper

Preparation

Step 1

Cook green beans in large pot of boiling water until just crisp-tender, about 3 minutes. Drain and plunge into ice bath to stop the cooking. Drain well and set aside.
Melt the butter and oil in a heavy, large skillet over medium heat. Add the shallots and garlic and sauti until tender, about 2 minutes. 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 wine and basil. Simmer 2 minutes longer. Season with salt and pepper, to taste. Transfer to a serving bowl and serve.