In a large pot, blanch green beans in simmering water for 3 minutes, or until slightly tender. Drain in a colander. Set aside.
In a skillet, heat oil over medium heat until hot. Add shallot and garlic and sauté until shallot is softened. Add tomatoes and cook until they are heated through, about 3 minutes. Add green beans and cook until juices evaporate, about 10 minutes. Add white wine and basil and cook for 2 minutes. Season with pepper. Serve warm.
In a large pot, blanch green beans in simmering water for 3 minutes, or until slightly tender. Drain in a colander. Set aside.
In a skillet, heat oil over medium heat until hot. Add shallot and garlic and sauté until shallot is softened. Add tomatoes and cook until they are heated through, about 3 minutes. Add green beans and cook until juices evaporate, about 10 minutes. Add white wine and basil and cook for 2 minutes. Season with pepper. Serve warm.
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