Summer Bean Saute
- 1 of 2 Bring a large stockpot of water to boiling. Add trimmed beans; boil until crisp-tender, about 8 minutes. Drain well in a colander.
- 2 of 2 Meanwhile, cut basil leaves into thin strips (chiffonade). Melt butter in very large skillet over medium-high heat. Add beans; cook until beginning to brown, 8 to 10 minutes. Add halved cherry tomatoes, salt and pepper; cook until tomatoes begin to soften, about 3 minutes. Stir in vinegar. Remove skillet from heat. Stir in basil. Serve immediately, or cool to room temperature.
Servings Per Recipe: 8
Per Serving: 4 g fiber, 3 g sat. fat, 12 mg chol., 5 g Fat, total, 11 g carb., 2 g pro., 87 kcal cal., 227 mg sodium