Green Bean Ragout Recipe
Ingredients
| 8 ounces green beans, ends removed, cut into 2-inch lengths | ||
| Butter/Margarine | 1 Tablespoon | |
| Garlic | 1 Clove (5gm), pressed | |
| Onion | 1 Small, chopped | |
| Stalk celery | 1 , thinly sliced | |
| 1 large ripe tomato, peeled, seeded, and chopped | ||
| Chopped basil | 1 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
In a wide frying pan, bring 1 inch of water to a boil over high heat.
Add beans and cook until barely tender when pierced (about 7 minutes).
Drain, rinse with cold water, and set aside.
Return pan to medium heat and add butter.
When butter is melted, stir in garlic, onion, and celery.
Cook, stirring occasionally, until vegetables just begin to brown (about 10 minutes).
Add tomato, basil, and beans; cook, stirring gently, just until beans are heated through (about 3 minutes).
Season to taste with salt and pepper.
Add beans and cook until barely tender when pierced (about 7 minutes).
Drain, rinse with cold water, and set aside.
Return pan to medium heat and add butter.
When butter is melted, stir in garlic, onion, and celery.
Cook, stirring occasionally, until vegetables just begin to brown (about 10 minutes).
Add tomato, basil, and beans; cook, stirring gently, just until beans are heated through (about 3 minutes).
Season to taste with salt and pepper.
Chef
