Garlic-y Green Beans with Tomatoes and Shallots
1 1/2 pounds fresh or frozen green beans, trimmed 2 tablespoons olive oil
3 large shallots, thinly sliced
1/4 cup dry white wine
2 garlic cloves, minced
15 oz. glass jar diced tomatoes
2 tablespoons thinly sliced fresh basil
Celtic sea salt and freshly ground black pepper
Blanch the green beans in a large pot of boiling water for 3 minutes. Drain and rinse in cold water. Set aside.
Heat the oil in a large skillet over medium heat. Add the shallots and garlic and sauté about 2 minutes. Add the tomatoes and cook until heated through, about 3 minutes. 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 Celtic salt and pepper, to taste. Transfer to a serving bowl and serve.