Basil and Tomato Green Beans (Patrick and Gina Neely) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
2 pounds green beans, ends trimmed |
2 tablespoons butter |
1 large shallot, chopped |
1 teaspoon red pepper flakes |
salt and freshly ground black pepper |
1/4 cup white wine |
1 medium tomato, diced |
2 tablespoons fresh basil leaves, chiffonade |
Directions:
1. Add the green beans to a large pot of boiling salted water. Cook until bright green, about 3 to 4 minutes. Remove green beans from the boiling water and plunge into ice water to stop the cooking. Drain well.
2. In a large heavy skillet, melt butter. Saute the shallot over medium heat until soft. Add red pepper flakes, salt, pepper and green beans. Toss together cooking for a minute more. Add the white wine and tomato and cook until the wine has reduced; about 3 minutes. Add the basil and season with salt and pepper, to taste
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