The best green beans ever!

I got this recipe from the same cookbook that the beet salad came from. I love it! These are so simple, fast, and delicious!

1 1/2 pounds fresh green beans washed and trimmed
2 Tbsp butter
1 Tbsp olive oil
3 large shallots thinly sliced
2 garlic cloves minced
1 (14 1/2 ounce) can diced tomatoes and their juices
1/4 cup white cooking wine
2 Tbsp thinly sliced fresh basil
salt and pepper to taste

Cook the green beans in a large pot of boiling water until just crisp tender about 3 minutes. Drain beans and rinse in cold water. Melt the butter and oil in a heavy large skillet over medium heat. Add the shallots and garlic and saute until tender, about 2 minutes. Add the tomatoes and their juices and cook until heated through, about 3 minutes. Add the beans and cook until juices evaporate and the beans are tender, stirring often, about 10 minutes. Stir in wine and basil. Simmer 2 minutes longer. Season with salt and pepper to taste. Transfer to a platter or bowl and serve.