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Sautéed Green Beans with Tomatoes and Basil (Side Dish)

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Total Time: 35 minutes
Servings: 4

Ingredients

  • 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
  • Salt
  • Pepper

Instructions

  • 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