String Beans With Rosemary And Basil

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String Beans With Rosemary And Basil

 

1 pound firm tiny string beans, trimmed if desired

3 tablespoons unsalted butter

1/2 small onion, finely chopped

1 garlic clove, finely chopped

2 sprigs fresh rosemary, leaves only, finely chopped

10 fresh basil leaves, finely chopped

 

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.

Makes 4 servings.