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
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 120
- Total Fat
- 9
- Saturated Fat
- 6
- Carbohydrates
- 10
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 2
- Cholesterol
- 23
- Sodium
- 9
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.