1 1/2 pounds fresh green beans, trimmed
2 tablespoons unsalted butter
1 tablespoon olive oil
3 large shallots, thinly sliced
2 garlic cloves, minced
1 (14 1/2-ounce) can diced tomatoes
1/4 cup dry white wine
2 tablespoons thinly sliced fresh basil
Salt and freshly ground black pepper
Cook the green beans in a large pot of boiling water until just crisp-tender (about 3 minutes).
Drain and rinse in cold water. Drain well; set aside. (What I like to do here is have a bowl of ice cold water ready so that as soon as the green beans are done, I'll place them in there! This way they stay a nice shade of green : ])
Melt the butter and oil in a heavy, large skillet over medium heat.
Add the shallots and garlic and saute until tender, about 2 minutes.
Add the tomatoes 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, about 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.