String Beans with Rosemary and Basil 1 lb Firm; tiny string beans, trimmed if desired
3 tb Unsalted butter
1/2 sm Onion; finely chopped
1 Garlic clove; finely chopped
2 Sprigs Fresh rosemary; leaves only, finely chopped
10 Fresh basil leaves; finely chopped
Bring a generous amount of lightly-salted water to the boil in a large
saucepan or soup pot. Plunge the beans into the boiling water and
cook for 3 minutes. Drain in a colander and shake dry. In a large
heavy skillet heat the butter over medium-high heat. Add the onion
and cook, stirring frequently, for 3 to 4 minutes, or until softened.
Add the garlic and cook, stirring, for 2 minutes. Add the rosemary
and basil and stir together for 1 minute more. Add the beans and cook
for 2 to 3 minutes, until they are just tender and coated with the
onion butter. This recipe yields 4 to 6 servings.
String Beans with Rosemary and Basil printer friendly version located here. (Just the recipe. Nothing else.)
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