String beans with rosemary and basil
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Firm; tiny string beans, trimmed if desired |
| 3 | tablespoons | Unsalted butter |
| ½ | small | Onion; finely chopped |
| 1 | Garlic clove; finely chopped | |
| 2 | Sprigs Fresh rosemary; leaves only, finely chopped | |
| 10 | Fresh basil leaves; finely chopped | |
Directions
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.
Comments: The original recipe title as listed is “String Beans With Rosemary And Basil (Vagems Com Alecrim E Manjericao)”.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6190 broadcast 02-18-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
02-24-1997
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.