Delicious and crisp . Goes great with anything. I prefer fresh basil.
Green Beans with Sautéed Cherry Tomatoes
Notes: Rinse and trim beans and tomatoes up to 1 day ahead; cover and chill.
Yield: Makes 8 to 10 servings
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Amount per serving
- Calories: 54
- Calories from fat: 48%
- Protein: 1.7g
- Fat: 2.9g
- Saturated fat: 0.4g
- Carbohydrate: 6.8g
- Fiber: 1.7g
- Sodium: 6.7mg
- Cholesterol: 0.0mg
- 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.
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Green Beans with Sautéed Cherry Tomatoes Recipe at a Glance
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