Green Beans with Mint and Basil

adapted from Fresh and Fast: Inspired Cooking for Every Season and Every Day by Marie Simmons

**This is a terrific cookcook full of easy and delicious recipes. Her Famous Lemon Basil Chicken is also a winner. Since making this particular bean recipe, I find I never make anything else. My mom always said that when cooking vegetables, things that grew underground, like potatoes, go into cold water and things that grew above ground, like peas, go into hot water or a hot pan. Applying that idea to beans, such as is done in this recipe, seems to work very well. Somehow they come out both tender and still bright green. Enjoy!


Green Beans with Mint and Basil
serves 4

1 1/2 # beans
2 t. salt
1/3 c fresh basil, chopped or torn
1/4 c fresh mint, ditto
2 T olive oil
1 clove garlic, crushed
s & p

1 - Heat large pot of water to boiling. Add the beans, stir, return to a boil. Boil unti tender but still bright breen, about 8 minutes. Drain immediately.

2 - Combine basil, mint and oil in a bowl. Add beans and mix. Season to taste.

3 - Serve warm or at room temperature.

Note: For best flavor, add the basil, mint and oil to the beans when they are piping hot.
Optional: Add red or yellow sweet onion, wedges of red or yellow tomato.

Spring Vegetable Ragout:

1 T Butter
2 Leeks, well cleaned and sliced 1 inch
6 sm. Turnips, scrubbed and quartered
4-6 spring baby carrots, peeled and Lg. diced
2 Garlic scapes, thinly sliced
1 thyme sprig
1 # pea pods shelled
2 Handfuls of spinach
1 T Basil thinly sliced
Crème fraiche or sour cream
Salt and Pepper

Melt the butter in a lg. pan and add leeks, turnips, thyme, and baby carrots. Simmer 12-15 minutes, until tender. Add peas, garlic scapes and spinach; cook until the spinach is wilted. Add crème fraiche and basil, season with salt and pepper.

This could be served with pasta, as a side, or just on its own. Enjoy.