Steam the beans until just tender. Heat the oil in frying pan and saute the chopped onion and garlic, stirring constantly. Add the celery and carrot and saute for 4 minutes more, stirring constantly. Add the cooked beans, basil, salt, and pepper. Pour in vegetable stock if mixture seems dry. Cover and simmer for 5 minutes. Serve warm.
Wine Pairing(s)
Forest Glen Cabernet Sauvignon
Caymus 'Special Selection' Cabernet Sauvignon
Louis Jadot Chassagne-Montrachet
Canyon Road Cabernet Sauvignon California
Avila Pinot Noir
Yellow Tail Cabernet Sauvignon
Byron Pinot Noir
Hardys 'Nottage Hill' Chardonnay
Joseph Phelps Le Mistral
Omaka Springs Sauvignon Blanc
Calories From Fat 65 Protein 3 Total Fat 7 Carbohydrates 16
Calories 134 Dietary Fiber 6 Calcium 94 Iron 1 Sodium 147 Vitamin A 999 Vitamin C 24
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