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[FONT=arial,verdana,helvetica]3 pounds green beans
1/3 cup olive oil, divided
4 large minced shallots
2 minced garlic cloves
2 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
1 pint yellow pear tomatoes, halved
1 pint grape tomatoes, halved
1/3 cup fresh minced basil
Salt
Freshly ground black pepper
Trim the green beans and break into bite sized pieces. Set aside. Heat 2 tablespoons of the olive oil in a large heavy saucepan over medium high heat. Add the shallots and sauté for 2 minutes. Add the green beans and garlic and sauté for about five minutes, or until the green beans are tender, but still crisp. Add the remaining oil, vinegar, tomatoes, basil, salt, and pepper. Toss to coat well and heat through. Remove from the heat. Serve hot or at room temperature.
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1/3 cup olive oil, divided
4 large minced shallots
2 minced garlic cloves
2 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
1 pint yellow pear tomatoes, halved
1 pint grape tomatoes, halved
1/3 cup fresh minced basil
Salt
Freshly ground black pepper
Trim the green beans and break into bite sized pieces. Set aside. Heat 2 tablespoons of the olive oil in a large heavy saucepan over medium high heat. Add the shallots and sauté for 2 minutes. Add the green beans and garlic and sauté for about five minutes, or until the green beans are tender, but still crisp. Add the remaining oil, vinegar, tomatoes, basil, salt, and pepper. Toss to coat well and heat through. Remove from the heat. Serve hot or at room temperature.
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