Sauteed Green Beans with Tomatoes and Basil served with Parmesan Crisps

Ingredients

• 1 1/2 pounds fresh green beans, trimmed
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 3 large shallots, thinly sliced
• 2 garlic cloves, minced
• 1 (14 1/2-ounce) can diced tomatoes
• 1/4 cup dry white wine
• 2 tablespoons thinly sliced fresh basil
• Salt and freshly ground black pepper
• Parmesan Crisps, recipe follows

Directions

Cook the green beans in a large pot of boiling water until just crisp-tender, about 3 minutes. Drain and rinse in cold water. Drain well; set aside.

Melt the butter and oil in a heavy, large skillet over medium heat. Add the shallots and garlic and saute until tender, about 2 minutes. Add the tomatoes and cook until heated through, about 3 minutes. Add the beans and cook until the juices evaporate and the beans are almost tender, stirring often, about 10 minutes. Stir in the wine and basil. Simmer 2 minutes longer. Season with salt and pepper, to taste. Transfer to a serving bowl, and serve.

Parmesan Crisps:

1/2 cup grated Parmesan

Preheat oven to 400 degrees F.

Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2-inch apart.

Bake for 3 to 5 minutes or until golden and crisp. Cool.

Yield: 8 to 10 crisps