Herb Garden Green Beans

1 lb           Fresh green beans
1/4 cup    Fresh basil, chiffonade* or 2 tsp dry
4 tbsp      Butter
1 tsp        Fresh rosemary (or 1/4 tsp dried)
1/3 cup    Onion, finely chopped
1              Med clove garlic, minced
1/4 cup    Celery, minced
1/2 tsp     Salt
1/4 cup    Parsley, minced

Fill a large bowl with ice water and set aside. Trim and clean beans. Cook in a large pot of boiling water until tender but not limp, about 4 to 5 min. Immediately immerse cooked beans in ice water to stop cooking and set colour. When completely cool, drain beans thoroughly.

Melt butter in a large pan over med. Heat. Add onion and celery. Cook until soft but not browned, about 5 min. Add remaining ingredients, except beans, and cook 3 min. longer. Add beans, toss to combine. Cook, uncovered, until beans are heated through. Serve immediately.

* To Chiffonade Basil:
Roll several leaves of basil of similar size into a tight cylinder and slice crosswise into thin strips.

- Simply Classic Cookbook

Submitted By: Cathie Allen