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    Herbed Green Beans


    Source of Recipe


    Suzanne Buck


    List of Ingredients


    • 2 pounds fresh green beans
    • 1/2 cup butter
    • 3/4 cup minced shallots
    • 1 small clove garlic, minced
    • 1/2 cup minced chives
    • 3/4 cup minced parsley
    • 2 tsp. fresh rosemary
    • 2 tsp. fresh basil
    • 1 tsp. salt or 1 tsp. seasoned salt


    Instructions


    1. Snip ends from beans; cut diagonally into 2-inch pieces and set aside. Melt butter in small pan; add shallots, garlic and celery. Cook 5 minutes.
    2. Add parsley, rosemary, basil and salt; cover and simmer over low heat 10 minutes.
      Set aside (can be done ahead to this point)
    3. Boil 2-3 cups water plus 1 tsp. salt in large saucepan.
      Drop beans, handful at a time, into rapidly boiling water. Bring water back to boil; cook beans slowly, uncovered 10-12 minutes; test frequently after 8 minutes. (Do not overcook; beans should be cooked until slightly firm.) Drain.
    4. While beans are cooking, reheat butter mixture over low heat. Toss beans with butter mixture.
 

 

 

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