Name: Sauteed Green Beans with Tomatoes and Basil served with Parmesan Crisps
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 6 servings
Cuisine: italian
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; 1/2 cup grated Parmesan

Directions

Watch how to make this recipe.

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:

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

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