Ingredients
-
1
-
1/4
-
2 - 4
-
1/2
-
4
-
2
-
1 1/2
-
2
-
1/2
-
2
-
-
-
-
-
Directions
Green Beans Provencale, This recipe was submitted to TOH Healthy Cooking and was a runner up in the From the Herb Garden June/July 2010 issue. The recipe is being updated to reflect the use of fresh herbs as that is how it was entered in the contest. It is a wonderful way to serve fresh green beans., I made this as a Christmas side and they were enjoyed by all! Fantastic flavour! I’m keeping this recipe to make year-round., A very good way to spruce up ordinary green beans! I made these exactly as the recipe states, except used butter instead of olive oil to saute everything in. I did shock the green beans in some ice water to keep them bright green before sauteing with everything. I think these would be delicious right before serving to freshly grate some Parmesan cheese over top. Overall they had great flavor and made a great side dish. Thank you for the recipe!
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Steps
|
1
Done
|
Place the Green Beans and Water in a Large Skillet. |
|
2
Done
|
Bring to a Boil, Cover and Reduce Heat; Steam 5 to 8 Minutes or Until Crisp Tender. |
|
3
Done
|
Drain Well and Set Aside. |
|
4
Done
|
Over Medium-High Heat, Heat Oil in Skillet; Add Rosemary Until Fragrant. |
|
5
Done
|
Add Onion, Garlic and Shallots; Saute 1 Minute. |
|
6
Done
|
Add Green Beans; Saute 3 Minutes. |
|
7
Done
|
Add Tomatoes and Basil; Saute 2 Minutes. |
|
8
Done
|
Serve. |
