1 lb Firm, tiny string beans, Trimmed If Desired
3 tbsp Unsalted butter
1/2 small Onion, finely chopped
1 Clove garlic, finely chopped
2 Sprigs fresh rosemary, leaves only, finely chopped
10 Leaves fresh basil, finely chopped
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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 mediumhigh 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 onionbutter. Yield: 4 to 6 servings |
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