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Green Beans with Sautéed Cherry Tomatoes

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


  • 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

Nutrition 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

How to Make It

  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.