GREEN BEANS

Green Beans

with Rosemary & Basil

Ingredients:

1 pound green beans, washed and trimmed

3 tablespoons unsalted butter or ghee

1/2 small yellow onion, finely chopped

2 cloves garlic, finely chopped

2 sprigs fresh rosemary, leaves only, finely chopped

10 leaves fresh basil, finely chopped

Directions:

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 medium high heat.

Add the onion and cook, stirring frequently, for 3 to 4 minutes, or until softened.

Add the garlic and cook, stirring, for 30 seconds. Be careful not to overcook the garlic or it will become bitter.

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 onion butter.

Notes:

If you want to add some hot, fresh, crispy bacon bits and some parmesan cheese to the mixture just before serving, no one will get mad at you. Except the vegans, and they won't have the strength to fight about it anyway.

I'm not going to tell you that you can use dried herbs instead of fresh because there's no point arguing with an idiot. Use fresh herbs or find another recipe.