Recipe courtesy of Mary Sue Milliken and Susan Feniger

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

  • Level: Easy
  • Yield: 4 to 6 servings
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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


  1. 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.
  2. 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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