Source: dLife

Green beans sauteed with tomatoes, basil, and garlic.

Servings

1 lb fresh green beans , trimmed and halved
1 tbsp extra virgin olive oil
2 medium garlic cloves , minced
1 large shallots , finely chopped
3 fresh tomatoes , seeded and chopped
2 tsp sugar
1 tsp balsamic vinegar
0.5 tsp salt
0.5 tsp fresh basil
0.12 tsp black pepper

1 Using a large pot, lightly salt water and bring to a boil. Add the green beans, and bring to a boil. Cook until crisp-tender, about 3 minutes. Drain in colander.
2 Over medium-high heat, in a large non-stick skillet, heat the oil. Add the garlic and shallot; sauté for about 1 minute. Mix in the tomatoes and sugar and cook until slightly softened, about 2 minutes.
3 Combine the beans, vinegar, salt, basil, and pepper, sauté until heated through, about 2 minutes.

Be sure to purchase green beans that are bright green in color, and pods that are crisp to snap in two. Do not over cook the beans, because they will become soggy and loose their bright green color. You could also substitute 1 pint of cherry or grape tomatoes, halved, for the chopped plum tomatoes.