- 8
Ingredients
- 1 1/2 pounds green beans, fresh trimmed
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 large shallots thinly sliced
- 2 cloves garlic minced
- 1 can (14 1/4-ounces) diced tomatoes
- 1/4 cup dry white wine
- 2 tablespoons basil, fresh thinly sliced
- salt and pepper to taste
- Parmesan Crisp
- 1/2 cup Parmesan cheese grated
Preparation
Step 1
Sauteed Green Beans with Tomatoes and Basil served with Parmesan Crisps Recipe courtesy Giada de Laurentiis
(The french green beans were not good with this, I like the recipe but will try pole or snap beans next time).
Easy
Prep Time: 20 minutes; Cook Time: 25 minutes
Parmesan Crisps, recipe follows
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.
Parmesan 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 spoonfuls about a 1/2-inch apart.
Bake for 3 to 5 minutes or until golden and crisp. Cool.
Yield: 8 to 10 crisps