- 3 pounds fresh green beans, trimmed
- 5 tablespoons reduced-fat butter, cubed
- 6 garlic cloves, minced
- 1 tablespoon dried basil
- Place beans in a large Dutch oven and cover with water. Bring to a boil; cover and cook for 8-10 minutes or until crisp-tender. Drain and keep warm.
- In the same pan, melt butter. Add garlic; cook for 1 minute or until golden brown. Add basil and beans; toss to coat. Yield: 12 servings.
Originally published as Basil-Garlic Green Beans in Light & Tasty December/January 2008, p43
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Reviewed Jan. 8, 2012
"It was fast, easy, and everyone with dietary limits could eat it. It was a bid hit!"