Sauteed Green beans with Tomatoes and Basil

Dietary guidance: v 

Ingredients

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

Method

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.