Sauteed Green Beans with Tomatoes and Basil served with Parmesan Crisps

Ingredients

• 14.5 ounce canned tomatoes diced canned
• 0.3 cup cooking wine dry white
• 2 tablespoons basil fresh thinly sliced
• 1.5 pounds green beans fresh trimmed
• 2  garlic cloves minced
• 1 tablespoon olive oil 
• 0.5 cup parmesan grated
• 6 servings salt and pepper black freshly ground
• 3 large shallots thinly sliced
• 2 tablespoons butter unsalted

Equipment

• bowl
• frying pan
• baking sheet
• oven
• pot

Directions

1. Watch how to make this recipe.
2. Cook the green beans in a large pot of boiling water until just crisp-tender, about 3 minutes.
3. Drain and rinse in cold water.
4. Drain well; set aside.
5. Melt the butter and oil in a heavy, large skillet over medium heat.
6. Add the shallots and garlic and saute until tender, about 2 minutes.
7. Add the tomatoes and cook until heated through, about 3 minutes.
8. Add the beans and cook until the juices evaporate and the beans are almost tender, stirring often, about 10 minutes. Stir in the wine and basil. Simmer 2 minutes longer. Season with salt and pepper, to taste.
9. Transfer to a serving bowl, and serve.
10. Preheat oven to 400 degrees F.
11. Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2-inch apart.
12. Bake for 3 to 5 minutes or until golden and crisp. Cool.