Sautéed green beans with a Parmesan crisp

Sautéed Green Beans with a Parmesan crisp

This isn't my recipe, I got it from Giada from food network. I just changed it up a little

1 1/2 pounds fresh green beans, trimmed
2 tablespoons butter (I can't believe it's not butter)
1 tablespoon olive oil
1/2 onion
2 garlic cloves, minced
1 (14 1/2-ounce) can diced tomatoes
1/4 cup dry white wine
2 tablespoons thinly sliced fresh basil or 1 & 1/2 tbs dry basil
Salt and freshly ground black pepper
Parmesan Crisps, recipe follows

Directions
Cook the green beans in a large pot of boiling water until just crisp-tender, about 3 minutes. Drain and rinse in cold water. Drain well; set aside.
Melt the butter and oil in a heavy, large skillet over medium heat. Add the onion and garlic and saute until tender, about 2 minutes. Add the tomatoes and cook until heated through, about 3 minutes. Season with salt and pepper (if using dried basil use put it in now) Add the beans and cook until the juices evaporate and the beans are almost tender, stirring often, about 10 minutes. Stir in the wine (and basil. )Simmer 2 minutes longer. Season with salt and pepper, to taste. Transfer to a serving bowl, and serve.
Parmesan Crisps:
1/2 cup grated Parmesan
Preheat oven to 400 degrees F.
Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2-inch apart.
Bake for 3 to 5 minutes or until golden and crisp. Cool.
Yield: 8 to 10 crisps