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
Recipe from Sunset

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Nutritional Information

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

Ingredients

  • 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

Preparation

  1. 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. 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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