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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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