| 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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