Sauteed Green Beans with Tomatoes and Basil

Adapted from Giada De Laurentiis' Giada's Family Dinners

Serves 6

1 1/2 pounds fresh green beans, trimmed
2 Tb unsalted butter
1 Tb olive oil
3 large shallots, thinly sliced
2 garlic cloves, minced
1 28 oz. can diced tomatoes in juice
2 Tb 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 the beans, then rinse with cold water. Drain again very well and set the beans aside.

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 their juices 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 basil. Simmer 2 minutes longer. Season with salt and pepper to taste. Transfer to a bowl with a slotted spoon to discard excess liquid and serve.

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