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.
E-mail the Food Section with recipe questions.
(James M. Thresher for The Washington Post)
© The Washington Post Company
