Green Beans with Sautéed Cherry Tomatoes

Notes: Rinse and trim beans and tomatoes up to 1 day ahead; cover and chill.
Makes 8 to 10 servings


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2 pounds green beans
2 cups cherry tomatoes
2 tablespoons olive oil
1 clove garlic, peeled and pressed or minced
1 teaspoon dried basil
Salt and pepper


1. Rinse green beans; remove and discard ends and any strings. In a 6- to 8-quart pan over high heat, bring about 3 quarts water to a boil. Add beans, cover, and cook until tender-crisp to bite, 4 to 5 minutes. Drain beans, pour into a serving dish, and keep warm. Dry pan.

2. Meanwhile, rinse tomatoes; remove and discard stems. Set pan over high heat and add olive oil, garlic, tomatoes, and basil. Stir until tomatoes are hot, about 3 minutes. Pour over beans. Add salt and pepper to taste.

Created date

August 2004

Nutritional Information

Calories 54
Caloriesfromfat 48 %
Protein 1.7 g
Fat 2.9 g
Satfat 0.4 g
Carbohydrate 6.8 g
Fiber 1.7 g
Sodium 6.7 mg
Cholesterol 0.0 mg