This recipe was submitted to TOH Healthy Cooking and was a runner up in the From the Herb Garden June/July 2010 issue. The recipe is being updated to reflect the use of fresh herbs as that is how it was entered in the contest. It is a wonderful way to serve fresh green beans.
- 1 lb fresh green beans, trimmed and broken in 2-in lengths
- 1⁄4 cup water
- 2 -4 teaspoons olive oil
- 1⁄2 cup sliced green onion
- 4 garlic cloves, minced
- 2 tablespoons shallots, minced
- 1 1⁄2 cups grape tomatoes, halved
- 2 teaspoons fresh rosemary, or
- 1⁄2 teaspoon dried rosemary
- 2 tablespoons minced fresh basil, or
- 2 teaspoons dried basil
- salt and pepper
- Place the green beans and water in a large skillet.
- Bring to a boil, cover and reduce heat; steam 5 to 8 minutes or until crisp tender.
- Drain well and set aside.
- Over medium-high heat, heat oil in skillet; add rosemary until fragrant.
- Add onion, garlic and shallots; saute 1 minute.
- Add green beans; saute 3 minutes.
- Add tomatoes and basil; saute 2 minutes.
My family loved this.
We really liked the tomatoes in this recipe. They provided a lot of color and flavor. The seasoning was subtle, but good.
We loved these green beans so much my family has requested them for Thanksgiving, so we shall have them again soon!