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Lemon basil snap beans

All through the summer and fall we eat these with our fingers for pre-dinner snacking. The simplicity is belying; the beans showcase the basil brilliantly.

Source: thesplendidtable.org (Entered by Lara Rasmussen Anderson)
Serves: depends; 1/2-1 cup basil to 1/2# beans


Ingredients
Snap/"green" beans (wax or green)      View Available Products
Lemon basil      View Available Products
sea salt

Step by Step Instructions
  1. Boil yellow (or green) "green" beans in salted water until tender (just beyond tender crisp). Drain and rinse with cold water to stop their cooking.
  2. Turn the beans into bowl and keep them at room temperature up to 3 hours. When you're ready to eat, toss the beans with a generous amount of coarse salt and 1/2-1 cup of minced lemon basil leaves for every ½ pound of beans. Enjoy them at room temperature.

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