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Recipe Summary

prep:
15 mins
cook:
20 mins
Servings:
8
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Ingredients

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Directions

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  • Bring a large stockpot of water to boiling. Add trimmed beans; boil until crisp-tender, about 8 minutes. Drain well in a colander.

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  • 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.

Nutrition Facts

87 calories; total fat 5g; saturated fat 3g; cholesterol 12mg; sodium 227mg; carbohydrates 11g; fiber 4g; protein 2g.

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