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Red Potato and Green Bean Sauté

 


1 pound baby red potatoes, halved
1 pound fresh green beans, trimmed
1½ Tablespoons extra-virgin olive oil
1 garlic clove, minced
1 teaspoon salt
½ teaspoon freshly ground black pepper
3 Tablespoons chopped fresh basil

Bring a large pot of salted water to a boil. Add potatoes and cook until almost tender, about 15 minutes. Add beans and cook until just tender, about 3 minutes. Drain well.

In a large skillet, heat oil over medium heat. Add garlic; cook and stir for 30 seconds. Add the potatoes, beans, and salt and pepper to taste. Cook about 2 minutes more or until heated through, tossing to coat. Add basil and toss once more before serving.

Makes 6 servings.


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