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
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.
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.