Thank you Giada for the Best Green Bean recipe!

For a yummy way to serve green beans, I have to thank Giada De Laurentiis for the best green bean recipe! It is for Sauteed Green Beans with Tomatoes and Basil served with Parmesan Crisps. Quick and easy to prepare and makes a fantastic side dish. I made a few changes to utilize some of the fresh vegetables that I had on hand from my CSA box and it came out fantastic!

I substituted green onions for the shallots and fresh heirloom tomatoes for a can of diced tomatoes. I peeled the tomatoes by blanching them in a pot of hot water for about a minute and kept all of the juice I got when I chopped them, to use in the sauce. I think the fresh tomato really brought a great flavor to the dish, however you can easily use canned tomatoes when they are not in season. I would opt for San Marzano tomatoes for a better flavor and chop them myself instead of using canned tomatoes that are already diced. These small changes can really make a difference in the quality of your dish!

SAUTEED GREEN BEANS WITH TOMATOES AND BASIL SERVED WITH PARMESAN CRISPS
Adapted from Giada De Laurentiis

Ingredients

• 1 1/2 lbs fresh green beans, trimmed
• 2 Tbsp unsalted butter
• 1 Tbsp olive oil
• 4 green onions, thinly sliced, white and light green parts only
• 2 garlic cloves, minced
• 2 large or 3 medium fresh tomatoes, peeled, cored and chopped retaining all juice
• 1/4 cup dry white wine (or you can use chicken broth)
• 2 Tbsp thinly sliced fresh basil
• salt and freshly ground pepper
• 1/2 cup grated Parmesan cheese

Directions

1. Cook the green beans in a large pot of boiling water until just crisp-tender, about 3 minutes. Drain and cool in an ice bath. (bowl of ice water) Drain well; set aside.
2. Melt the butter and oil in a heavy, large skillet over medium heat. Add the onions and garlic and sauté until tender, about 2 minutes. Add the tomatoes and their juice and cook until heated through, about 3 minutes. Add the beans and cook until the juices evaporate and the beans are almost tender, stirring often, up to 10 minutes. Stir in the wine and basil. Simmer 2 minutes longer. Season with salt and pepper to taste. Transfer to a serving bowl and serve.
3. Parmesan Crisps: Yield 8-10 crisps
   1. Preheat oven to 400°
   2. Pour a heaping Tbsp of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. Repeat with remaining cheese, spacing the spoonfuls about 1/2-inch apart.
   3. Bake for 3-5 minutes or until golden and crisp. Cool.
   4. Peel off the sheet and serve with the beans.

 (Printable recipe can be found in my recipe index under Side Dishes)