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Yellow Beans with Yellow Cherry Tomatoes & Lemon Thyme
Chef Angela Hunter-Geiss

Serves 4

1 pound            yellow string or wax beans; other fresh beans may be used, as you prefer
                       sea salt
1 Tablespoon     unsalted butter
1 Tablespoon      olive oil
2 each              shallot; minced
1 basket            yellow pear tomatoes; cut in half
2 teaspoons       lemon thyme; finely chopped
A couple drops  champagne vinegar

Tip, tail, and then cut the beans into 3-inch lengths. Boil in plenty of salted water, uncovered, until tender-firm, about 5-minutes. Taste to make sure, though. Beans can take a while, depending on their size.

While beans are cooking, melt the butter in a large sauté pan with the olive oil, add the shallots, and cook over medium heat for 2 minutes, then add the tomatoes and thyme.

Drain the beans as soon as they're done, add them to the pan, and cook briefly, coating them with the sauce. Season with a few drops of vinegar and serve.


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Relish Culinary School P.O. Box 933 Healdsburg, CA  95448 707.431.9999 toll free 877.759.1004  fax 707.431.8446
Copyright 2006 Relish Culinary School. All rights reserved.