Green beans are sauteed with garlic and shallots, and then tossed with tomatoes and fresh basil for added freshness.
- 1 ½ pounds fresh green beans, trimmed
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 large shallots, thinly sliced
- 2 garlic cloves, minced
- One 14 ½ ounce can diced tomatoes
- ¼ cup dry white wine
- 2 tablespoons thinly sliced fresh basil
Fill a large pot half way with water and bring to a boil. Add the green beans and cook until crisp-tender, about 3 minutes. Drain the beans and rinse with cold water to stop the cooking process. Drain again and set them aside.
In a large skillet, melt the butter over medium-high heat. Add the shallots and garlic and sauté until tender, about 2 minutes. Add the tomatoes, including their juices, and cook until heated through. This should take about 3 minutes. Add the beans and cook until the juices evaporate and the beans are fork tender, stirring often, about 10 minutes. Stir in the wine and basil and simmer for 2 minutes. Season with salt and pepper. Serve immediately.
Recipe from Giada de Laurentiis, Giada’s Family Dinners