Talley Farms Fresh Harvest



1 1/2 lbs fresh green beans, trimmed
2 Tbsp unsalted butter
1 Tbsp olive oil
4 green onions, thinly sliced, white and light green parts only
2 garlic cloves, minced
2 large or 3 medium fresh tomatoes, peeled, cored and chopped retaining all juice
1/4 cup dry white wine (or you can use chicken broth)
2 Tbsp thinly sliced fresh basil
salt and freshly ground pepper
1/2 cup grated Parmesan cheese


Cook the green beans in a large pot of boiling water until just crisp-tender, about 3 minutes. Drain and cool in an ice bath. (bowl of ice water) Drain well; set aside.
Melt the butter and oil in a heavy, large skillet over medium heat. Add the onions and garlic and sauté until tender, about 2 minutes. Add the tomatoes and their juice 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, up to 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.
Preheat oven to 400°
Pour a heaping Tbsp of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. Repeat with remaining cheese, spacing the spoonfuls about 1/2-inch apart.
Bake for 3-5 minutes or until golden and crisp. Cool.
Peel off the sheet and serve with the beans.
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