Green Beans with Sun-Dried Tomatoes and Goat Cheese Recipe
Cook Time: 10 Minutes
Phase: Phase 2
1 lb Green Snap Beans
2 each Leeks
2 Tbsp chopped Sun-Dried Tomatoes
2 tablespoon Extra Virgin Olive Oil
1 1/2 tsp Garlic
4 fl oz Sauvignon Blanc Wine
2 tsp Thyme
4 oz Goats Cheese (Soft)
- Cook green beans in a large saucepot of salted boiling water until crisp-tender, about 4 minutes. Drain and cool.
- Slice the leeks and mince the garlic. Heat oil in a large skillet over medium-high heat. Add leeks and cook 5 minutes, until softened; add garlic and cook 1 minute more. Add wine, tomatoes and thyme. Increase heat to high and bring to a boil for 2 minutes until most of the wine evaporates. Mix in green beans. Season to taste with salt and pepper.
- Transfer to a bowl; gently stir in goat cheese. Serve immediately.
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