Sauteed Green Beans with Tomatoes and Basil served with Parmesan Crisps

Photo by susan d.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1 1/2

    pounds fresh green beans, trimmed

  • 2

    tablespoons unsalted butter

  • 1

    tablespoon olive oil

  • 3

    large shallots, thinly sliced

  • 2

    garlic cloves, minced

  • 1

    (14 1/2-ounce) can diced tomatoes

  • 1/4

    cup dry white wine

  • 2

    tablespoons thinly sliced fresh basil

  • Salt and freshly ground black pepper

  • esan Crisps, recipe follows

  • ParmParmesan Crisps:

  • 1/2

    cup grated Parmesan

  • Preheat oven to 400 degrees F.

  • Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the

  • Bake for 3 to 5 minutes or until golden and crisp. Cool.

  • Yield: 8 to 10 crisps

Directions

Cook the green beans in a large pot of boiling water until just crisp-tender, about 3 minutes. Drain and rinse in cold water. Drain well; set 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 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.

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