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Ingredients
Salt to taste
1 pound green beans, trimmed and cut into 2-inch lengths
2 tablespoons butter
2 teaspoons finely minced garlic
3 medium-size tomatoes, peeled, cored, seeded and cut into ½-inch cubes (about 2 cups)
1 bay leaf
Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
12 grams carbs; 15 milligrams cholesterol; 107 calories; 2 grams monosaturated fat; 4 grams saturated fat; 6 grams fat; 4 grams fiber; 500 milligrams sodium; 3 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring enough water to a boil to cover the beans when added. Add salt and the beans, and cook 5 to 10 minutes or until tender. Drain.
- Step 2
Heat the butter in a skillet or casserole, and add the garlic. When it is wilted and starting to brown, add the tomatoes, salt and bay leaf. Cook, stirring, about 2 minutes, and add the beans and pepper. Stir to blend well. Remove the bay leaf and serve.
Private Notes
Comments
This is best when the green beans and tomatoes are in season. Don't overcook the beans. Can use olive oil instead of butter, omit the bay leaf, add basil, etc. And I cover the beans when cooking to keep them bright green. Delicious and easy.
Reliable standby. Cherry tomatoes sliced in half work well.