Posted by: Hil | December 13, 2008

Sauteed Green Beans with Tomato and Basil

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This recipe, courtesy of Giada de Laurentis, is a new Thanksgiving tradition at my house since last year.  It’s a flavorful, light alternative to the traditional green bean casserole.  It’s a great Thanksgiving dish, because it can be prepared in advance and served at room temperature.  It tastes even better the next day, so don’t worry if there are leftovers!  The first year I made this, I followed Giada’s instructions to the letter and it tasted delicious.  This year, I made a mistake early on (I forgot to blanche the green beans) and had to improvise.  My method tasted just as good and took up fewer pots and pans…a major plus on Thanksgiving!  Take a look here for Giada’s instructions.  My instructions below reflect my “one pan” version.

Sauteed Green Beans with Tomato and Basil

 

Ingredients

  • 1 1/2 pounds fresh green beans, trimmed  
  • 2 tablespoons olive oil, maybe a bit more. 
  • 3 large shallots, thinly sliced
  • 2 garlic cloves, minced
  • 1 (14 1/2-ounce) can diced tomatoes
  • 1/4 cup dry white wine
  • Handful thinly sliced fresh basil (Giada says two tbsp, I say the more the better!)
  • Salt and freshly ground black pepper

Directions

Add the oil to a heavy, large skillet over medium heat.  Add the shallots and saute until tender, about 2 minutes.  Add the tomatoes, garlic, and green beans and stir until well combined.  Add the wine and cover the pan.  Let the green beans steam in the liquids for a few minutes until they are almost tender.  Every few minutes, give them a stir to ensure they are cooked evenly.  When the green beans are bright green and slightly softened, remove the lid and let cook until the liquids in the pan evaporate and the green beans are done, stirring frequently.  Season with salt and pepper.  Just before serving, add the basil.  All of the tomato and shallots will sink to the bottom during cooking–this is fine!  When you pour the green beans from the pan into your serving bowl, the tomato will come out last and will end up on top of the serving bowl and look very pretty.  You can serve immediately if you want, but I prefer them room temperature…the dish tastes better when the flavors have had time to marry.

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Responses

  1. Oh, thanks for sharing. It looks great!

  2. Fantastic!!

    Good luck with the rest of your work!!

  3. yum – sounds like the perfect holiday side dish… i love giada’s recipes 🙂

  4. Ooh great recipe. I love these type of light veggie dishes.

  5. I made this tonight and it was delicious! Thanks for sharing the recipe:)


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