Sauteed Green Beans with Tomatoes and Basil served with Parmesan Crisps

  • Level: Easy
  • Total: 45 min
  • Prep: 20 min
  • Cook: 25 min
  • Yield: 6 servings
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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

Parmesan Crisps:

1/2 cup grated Parmesan

Directions

  1. 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.
  2. 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. Preheat oven to 400 degrees F.
  2. 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.
  3. Bake for 3 to 5 minutes or until golden and crisp. Cool.
  4. Yield: 8 to 10 crisps

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