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Veggie Recipes

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Green Beans with Tomatoes (Serves 6-8)

Whenever I see bushel of fresh green beans at outdoor markets or roadside stands, this colorful vegetable recipe comes to mind. If fresh basil leaves are available, they provide a wonderful pungent flavor, however remember dried basil could be used too.

1 and 1/2 pounds fresh green beans
1 and 1/2 cups water
3 tablespoons butter or margarine
1 tablespoon sugar
3/4 teaspoon garlic salt
1/8 teaspoon salt
1/4 teaspoon pepper
1 and 1/2 teaspoons chopped fresh basil or
   1/2 teaspoon dried basil leaves, crushed
2 cups halved grape or cherry tomatoes

1. Wash beans and trim ends. Cut into 1 and 1/2-inch     pieces

2. Combine beans and water in a saucepan; bring to a boil.     Cover, reduce heat and simmer until crisp tender.

3. Drain.

4. Melt butter in skillet; stir in sugar, garlic salt, salt,     pepper and basil. Add tomatoes; stir gently, cooking     just until tender.

5. Add drained green beans and toss gently until piping     hot.

Nutritional information per serving
110 calories, 3 grams protein 6 grams fat, 13 grams carbohydrate, 5 grams fiber, 16 milligrams cholesterol, 238 milligrams sodium