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Lemon basil snap beans
<p>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.</p>Source: thesplendidtable.org (Entered by Lara Rasmussen Anderson)
Serves: depends; 1/2-1 cup basil to 1/2# beans
Step by Step Instructions
- 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.
- 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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