Green Beans with Sun-Dried Tomato Butter
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Makes 8 servings
Sun-Dried Tomato Butter
8 tablespoons unsalted butter
1/3 cup drained and finely chopped sun-dried tomatoes in oil
1 garlic clove, crushed through a press
1 1/2 pounds green beans, preferably haricots verts, trimmed (see Note)
Salt and freshly ground pepper, to taste
- To make the butter, mash the butter, sun-dried tomatoes, and garlic in a small bowl with a rubber spatula until well combined. If not using immediately, place a 12-inch square of waxed paper on the work surface. Scrape the butter out onto the waxed paper, about 2 inches from the bottom edge, shaping the butter into a rough strip about 8 inches long and 2 inches wide. Fold the bottom edge of the waxed paper over to cover the butter. Roll up the waxed paper to shape the butter into a cylinder. Pick up the butter cylinder by the two ends of waxed paper. Twist the ends of the paper, and the paper will tighten to shape the butter into a compact log. Refrigerate the butter until it is firm, at least 2 hours. The wrapped butter can be refrigerated for up to 1 week. To store up to 2 months, freeze the butter. Use a heated knife to cut the frozen butter into pats.
- Bring a large pot of lightly salted water to a boil over high heat. Add the green beans and cook until barely tender, about 5 minutes. Drain and return to the pot.
- Add 4 tablespoons of the sun-dried tomato butter and mix well. (Save the remaining butter for another use.) Season with salt and pepper. Serve hot.
Note: If not using haricots verts, cut the trimmed green beans into 1 1/2 inch lengths.
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