Mixed Beans With Crisp Rosemary And Sage Leaves Recipe

Ingredients

Salt

1 1/2 pounds mixed yellow and green beans, such as string beans, haricots verts, and Romano beans, trimmed

2 tablespoons extra-virgin olive oil

1/3 cup fresh sage leaves

1/3 cup fresh rosemary needles

Freshly ground pepper

Preparation

Bring a large pot of salted water to a boil. Add the beans, and simmer until color has brightened and beans are just tender, 30 seconds to 2 minutes, depending on size of beans. Drain in a colander, and pat dry with a clean towel. Transfer to a large bowl.

Heat the oil in a large skillet over medium-high heat. Add sage and rosemary; cook, stirring to keep the sage leaves separated until crispy, 2 to 3 minutes. Remove from heat; pour over the beans. Season with salt and pepper, toss to combine; serve.