Emeril's Toasted Garlic Green Beans

Ingredients

Cooking Directions

Fill a medium bowl with ice and cold water, and set it aside.

Bring a large saucepan of lightly salted water to a boil. Add the beans and cook them until

crisp-tender, 2 to 4 minutes. Then immediately drain the beans and submerge them in the ice bath. When they are cool enough to handle, drain them well. Trim the ends and cut the beans into 2-inch

lengths on the diagonal. Set them aside.

Heat half of the olive oil in a large skillet over medium-high heat. Add the garlic and cook, stirring,

until lightly toasted, 1 to 2 minutes. Add the remaining oil and the tomatoes, thyme, rosemary, oregano,

salt, and pepper. Cook, stirring frequently, until the tomatoes have softened slightly, about 2 minutes.

Add the stock and the reserved beans, and cook, stirring, until the beans are heated through and well

coated with the garlic and tomatoes, 2 to 3 minutes.

Serve immediately.

Recipe courtesy Emeril Lagasse, adapted from Farm to Fork: Cooking Local, Cooking Fresh, HarperCollins Publisher, New York, 2010, copyright MSLO, Inc., all rights reserved

This recipe was styled by chef Karen Pickus for Good Morning America.