Green Beans With Baby Corn And Pine Nuts

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1 1/4 lbs stringless green beans
• 1 (15 ounce) can baby corn, rinsed and drained
• 2 tablespoons butter
• 1 tablespoon fresh thyme, minced
• 1 teaspoon fresh rosemary, minced
• 1/4 cup dry wine (or dry sherry)
• 1 cup chicken broth
• 6 drops soy sauce (or maggi seasoning)
• 1/2 teaspoon salt (to taste)
• 1/4 teaspoon black pepper (to taste)
• 1 tablespoon cornstarch, mixed with
• 3 tablespoons water
• 1/4 cup toasted pine nuts

Recipe

• 1 remove tips from green beans and steam for 20-25 minutes or until tender, or cook by another method.
• 2 heat butter in a large skillet over medium heat; add thyme and rosemary, allow herbs to warm in the butter.
• 3 add sherry, chicken broth, maggi seasoning, salt, and pepper, and bring to a boil.
• 4 lower heat, and mix cornstarch with water and stir into sauce, whisking to incorporate, and stirring constantly until thickened.
• 5 fold in cooked green beans and baby corn, mixing well to get sauce all over vegetables.
• 6 heat gently for 2-3 minutes, stirring occasionally, or until heated through.
• 7 serve garnished with toasted pine nuts.