Green Beans with Sautéed Cherry Tomatoes

Recipe

Green Beans with Sautéed Cherry Tomatoes

SERVES 8 to 10
TIME About 40 minutes
NOTES Rinse and trim beans and tomatoes up to 1 day ahead; cover and chill. Start heating water about 10 minutes before meat is done; cook beans and tomatoes while beef rests.

Directions
1. Rinse 2 lbs. green beans; remove and discard ends and any strings. In a 6- to 8-qt. pan over high heat, bring about 3 qts. 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 2 cups cherry tomatoes; remove and discard stems. Set pan over high heat and add 2 tbsp. olive oil; 1 clove garlic, peeled and pressed or minced; tomatoes; and 1 tsp. dried basil. Stir until tomatoes are hot, about 3 minutes. Pour over beans. Add salt and pepper to taste.

PER SERVING 54 cal., 48% (26 cal.) from fat; 1.7 g protein; 2.9 g fat (0.4 g sat.); 6.8 g carbo (1.7 g fiber); 6.7 mg sodium; 0 mg chol.

Serve with Hopscotch Cabernet Sauvignon 2006 (Sonoma County)

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