Basil Buttered Beans 4.000

James M. Thresher for The Washington Post

Jul 30, 2008

This is one of the easy recipes farmer Pam Pahl hands out to her customers at the Baltimore Farmers Market. Using market-fresh green beans makes all the difference.

Servings: 4
  • 2 cups green beans, trimmed and cut into 2-inch pieces
  • 2 tablespoons finely chopped onion
  • 2 tablespoons finely chopped celery
  • 1/4 cup water
  • 2 tablespoons unsalted butter, melted
  • 1 1/2 tablespoons basil chiffonade (leaves rolled tight, then cut into very thin slices)
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper


Combine the green beans, onion, celery and water in a medium saucepan over medium-high heat. Cover and cook for 4 to 5 minutes or until the beans are tender and the onion and celery have softened slightly.

Drain any liquid from the saucepan, if necessary, and add the melted butter, basil, salt and pepper; stir to coat evenly. Taste, and adjust seasoning if necessary; serve immediately.

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Recipe Source

Adapted from Pam Pahl of Pahl's Farm in Woodstock, Md.

Tested by Bonnie S. Benwick.

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