Summer Herbed Green Beans
Farmer's Market Cookbook
Summer Herbed Green Beans
Farmer's Market Cookbook
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1/2 pound yellow wax beans, cut into 1 inch pieces (1 1/2 cups) 1/4 pound green beans, cut into 1 inch pieces (3/4 cup) 2 tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed 1 tablespoon snipped fresh dill or 1 teaspoon dried dillweed 1 tablespoon melted margarine or butter 1/4 teaspoon pepper dash salt 1 tablespoon olive oil or cooking oil 1 large tomato, cut into wedges 1/2 cup crumbled feta cheese (2 ounces) Directions: Precook wax beans and green beans, covered, in a small amount of boiling salted water for 4 minutes; drain well. Meanwhile, for sauce, in a small mixing bowl combine basil, dill, melted margarine or butter, pepper, and salt. Set sauce aside. Pour the olive oil or cooking oil into a wok or large skilled. (Add more oil as necessary during cooking.) Preheat over medium high heat. Add the partially cooked beans to the wok or skillet; stir fry about 3 minutes or till beans are crisp-tender. Add tomato wedges, feta cheese, and sauce to wok or skillet. Stir all ingredients together to coat with sauce. Heat through. Serve immediately. Serves 4. |