1-lb. fresh green beans, stem ends removed
1 small onion, thinly sliced
2 stalks celery, thinly sliced
2 cloves garlic, minced
3 tbsp margarine or butter
1/4 tsp. dried rosemary
1/4 tsp. dried basil
Cook green beans in salted,boiling water until bright green and tender, 8-10 minutes. Drain. In a saute pan with a cover, over medium heat, saute onion, celery and garlic until barely translucent. Crush and add dried rosemary and basil and mix thoroughly. Add green beans and mix well again, reducing heat to low. Cover and cook over low heat for about 10 minutes or until green beans reach desired consistency. Season to taste with salt and pepper and serve warm.
Note: Serves four. If using fresh herbs double the amount.
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