Tomato Basil Green Beans
From Giada de Laurentiis
What season is green bean season? I associate most veggies with a specific season, like asparagus in the spring, corn in the summer, squashes in the fall. But I have absolutely no idea when green beans are in season. They’re pretty much always at the grocery store, and they’re a classic side dish fall-back. We’ve gotten pretty good in the HMK about having a green veggie at every meal, and we have quite a few veggie blog posts to show for it. But for some reason, perhaps because of their lack of seasonality, we’ve been giving the humble green bean the shaft lately. Considering how much John and I both love them, we decided it was time for a change.
We made these a few nights ago as a side to a whole roasted chicken (which was an adventure in itself…story coming Monday). We remembered making something similar last year, and quick iPhone search standing in the middle of the produce section at Jewel turned up this recipe. In retrospect, we don’t think this is the one we’re remembering, but it’s good in its own right. The tomatoes and wine really brighten the dish and the shallots make it so much more than the same old boiled green beans we’re used to.
- 1 1/2 lb green beans, trimmed
- 2 Tbsp butter
- 1 Tbsp olive oil
- 3 large shallots, sliced
- 2 garlic cloves, minced
- 1 14.5-oz can diced tomatoes (don’t drain juices)
- 1/4 cup dry white wine (we used pinot grigio)
- 2 Tbsp fresh basil, thinly sliced
- salt, to taste
- pepper, to taste
- Bring a large pot of water to a boil. Add green beans and cook for 3 minutes, until barely crisp-tender. (They’ll cook a little more later, so they don’t have to be quite as tender as you like just yet). Immediately drain and rinse under cold water to stop the cooking. Set aside.
- Melt butter and oil in a large skillet over medium heat.
- Add the shallots and garlic and saute until tender, about 2 minutes.
- Add the tomatoes (with juice) and cook until heated through, about 3 minutes.
- Add the green beans and cook until tomato juices evaporate and beans are tender, but still a little crispy, about 10 minutes.
- Add wine and basil, simmer 2 minutes.
- Season with salt and pepper. Serve.