| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Too, Hot, Tamales | 4 | Servings | |
INGREDIENTS
| 1 | lb | Firm; tiny string beans, Trimmed If Desired |
| 3 | tb | Unsalted butter |
| 1/2 | sm | Onion; finely chopped |
| 1 | Clove garlic; finely chopped | |
| 2 | Sprigs fresh rosemary; leaves only, finely chopped | |
| 10 | Leaves fresh basil; finely chopped |
INSTRUCTIONS
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 Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : Too Hot Tamales Show#Th6198 Posted to MC-Recipe Digest V1 #300 Date: Wed, 13 Nov 1996 17:36:44 -0600 From: Pat Asher <asher@mcs.com> NOTES : TOO HOT TAMALES SHOW #TH6190
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