String Beans with Rosemary and Basil (Vagems Com Alecrim e Manjericao)

Yield:
4 to 6 servings
Level:
Easy
Ingredients
  • 1 pound firm, tiny string beans, trimmed if desired
  • 3 tablespoons unsalted butter
  • 1/2 small onion, finely chopped
  • 1 clove garlic, finely chopped
  • 2 sprigs fresh rosemary, leaves only, finely chopped
  • 10 leaves fresh basil, 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.


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