This is a wonderful vegetable recipe. It’s simple and bursting with flavor. I highly suggest using fresh veggies, not canned for optimal flavor. I used the entire pint of cherry tomatoes because I felt like it and I think the extra tomatoes added even more flavor to the juice as well. This is a definite keeper! It paired well with the proscuitto & basil stuffed chicken, and also the brown rice.
- 1 1/2 lbs. green beans
- 1 T. butter
- 3/4 tsp. garlic salt
- 1 T. sugar
- 1/2 tsp. basil
- pepper **
- 1/2 pint cherry tomatoes, cut in half **
**Known IC irritants, tread carefully!
Cook beans in water, until tender.
In a fry pan, melt butter and add garlic salt, sugar, basil, salt and pepper.
Swish cherry tomato halves around until barely soft and heated, but not squishy.
Add the drained beans and mix well.
(TO SAVE TIME, you can use drained canned green beans instead of fresh green beans and canned stewed tomatoes instead of fresh cherry tomatoes. Just add the canned vegetables to the butter/basil mixture and heat through. I do this frequently and it works o).