Recipe by PaulaG
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.
Top Review by *pink*
A very good way to spruce up ordinary green beans! I made these exactly as the recipe states, except I used butter instead of olive oil to saute everything in. I did shock the green beans in some ice water to keep them bright green before sauteing with everything. I think these would be delicious right before serving to freshly grate some Parmesan cheese over top. Overall they had great flavor and made a great side dish. Thank you for the recipe!
- 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
Directions See How It's Made
- 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.