Green Beans Braised With Tomato And Basil

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   1. Set up a medium sized pot with a steamer basket, a small amount of water in the bottom, and a lid. Bring to a simmer. Steam trimmed green beans until they are bright green and tender but with a slight crunch. Turn the heat off and keep the beans warm.

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   2. Meanwhile, heat oil in a large skillet. Add onion and garlic and saute until onion softens slightly. Add tomatoes and cook until the skins start to shrivel. Add the white wine and reduce until almost dry.

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   3. Add the beans and cook until beans are tender, stirring and tossing occasionally, about 3 minutes. Season with red wine vinegar, salt and pepper.

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   4. Chiffonade the basil by stacking the leaves on your cutting board with a large leaf on the bottom of the stack. Roll the leaves horizontally and cut very thin slices from the roll. Stir into the bean and tomato mixture. Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.