My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Thursday, September 15, 2011

Green Beans with Rosemary and Basil

I'm so lucky to have David for produce. He does a spring planting and a fall planting for lots of his vegetables, corn, green beans, beets, cabbage, kale, mustard, collards, etc. The garden seasons are quickly coming to a close. Yesterday I got the last of the beautiful sweet corn, green and red peppers and green beans.

It's so sad to see the summer over. But I'm lucky enough to have freezers and pantry full to the brim.

This is so quick and easy and a good chance you will have everything on hand.
I've used this recipe since the 60's.

Green Beans with Rosemary and Basil
4-6 servings
print recipe

1 pound fresh green beans, cut in 1-inch lengths (about 3 cups)
2 or 3 tablespoons butter
1/2 cup chopped onion
1/4 cup chopped celery
1 clove garlic minced
2 teaspoons finely chopped rosemary (1/2 teaspoon if using dried)
2 teaspoons finely chopped basil (1/2 teaspoon if sing dried

Cook beans covered in small amount boiling salted water 10 minutes; drain. Stir in remaining ingredients. Cover; cook 10 minutes or till beans are tender.

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