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Basil Buttered Beans

The Washington Post, July 30, 2008
  • Course: Side Dish
  • Features: Fast, Healthy, Gluten-Free

Summary:

This is one of the easy recipes farmer Pam Pahl hands out to her customers at the Baltimore Farmers Market. Using market-fresh green beans makes all the difference.

4 servings

Ingredients:

  • 2 cups green beans, trimmed and cut into 2-inch pieces
  • 2 tablespoons finely chopped onion
  • 2 tablespoons finely chopped celery
  • 1/4 cup water
  • 2 tablespoons unsalted butter, melted
  • 1 1/2 tablespoons basil chiffonade (leaves rolled tight, then cut into very thin slices)
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Directions:

Combine the green beans, onion, celery and water in a medium saucepan over medium-high heat. Cover and cook for 4 to 5 minutes or until the beans are tender and the onion and celery have softened slightly.

Drain any liquid from the saucepan, if necessary, and add the melted butter, basil, salt and pepper; stir to coat evenly. Taste, and adjust seasoning if necessary; serve immediately.

Recipe Source:

Adapted from Pam Pahl of Pahl's Farm in Woodstock, Md.

Tested by Bonnie S. Benwick for The Washington Post.
E-mail the Food Section with recipe questions.

(James M. Thresher for The Washington Post)
Nutrition Facts
Information per serving
Calories: 70
% Daily Values*
Total Fat: 6g 9
Saturated Fat: 4g 20
Cholesterol: 15mg 5
Sodium: 150mg6
Total Carbohydrates: 5g 2
Dietary Fiber: 2g 8
Sugar: n/a
Protein: 1g
*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total Fat: Less than65g
Saturated Fat: Less than20g
Cholesterol: Less than300mg
Sodium:Less than2,400mg
Total Carbohydrates: 300g
Dietary Fiber: 25g
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