P R IZ E T E S T E D R E C IP E S ”
$ 2 0 0 W IN N E R
DIANE DISBROW, COLLINSVILLE,IL
FEATURING FRESH HERBS CATEGORY-AUGUST 2008
GREEN BEANS WITH BASIL AND MINT
6
cups water
2
lb. fresh green beans,
trimmed if desired
2
cloves garlic, chopped
Vi
cup shredded fresh basil
V3
cup shredded fresh mint
1
small red sweet pepper,
chopped
2
Tbsp. olive oil
Vi
tsp.salt
1. In
4
-quart Dutch oven bring water to boiling.
Add green beans and return to boiling; reduce
heat. Simmer, uncovered, for
7
to 8 minutes or
until beans are crisp-tender, addinggarlic the
last minute of cooking. Drain.
2. Meanwhile, in large bowl combine basil,
mint, sweet pepper, olive oil, and salt. Add
drained green beans and garlic. Toss gently
to combine.
MAK ES 8 S ERVINGS.
