Back Porch Table
BELLAIRE • MEMORIAL • RIVER OAKS • TANGLEWOOD • WEST UNIVERSITY

Herb Garden Green Beans

From Stop and Smell the Rosemary

Ingredients: 

4 Tablespoons unsalted butter
1/3 cup minced onion
¼ cup minced celery
¼ cup fresh parsley
¼ cup fresh basil chiffonade
1 teaspoon chopped fresh rosemary
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon freshly ground pepper
1 pound green beans, snapped and blanched

Recipe directions: 

Melt butter in a large skillet. Add onion and celery. Sauté until soft. Add parsley, basil, rosemary, garlic, salt, and pepper. Cook, stirring constantly, 3 minutes. Gently stir in beans. Cook uncovered until beans are thoroughly heated. Serves 4 to 6.

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