1 1/2 pounds green beans
1 1/2 cups water
1/4 cup butter
1 tablespoon granulated sugar
3/4 teaspoon garlic salt
1/8 teaspoon coarse sea salt
1/4 teaspoons coarsely-ground black pepper
5 to 6 leaves of sweet basil leaves, torn into pieces*
2 cups halved red and yellow cherry tomatoes
* If you grow your own basil, there is a purple and green combination that is pretty in this dish, otherwise, use green sweet basil.
Wash beans thoroughly in clear, cool water and then trim ends (if the beans are large, cut in half).
Did you know that green beans are also available in various colors, such as purple and yellow? Generally purple green beans and yellow green beans are identical in taste and texture to green green beans. When purple green beans are added to boiling water, they turn green!
In a large saucepan over medium-high heat, bring water to a gentle boil. Add trimmed green beans and cook, uncovered, approximately 8 to 9 minutes or cook to your preference. Remove from heat and drain. NOTE: The beans will continue to cook after you remove them from the heat source. Either take them out just before they are cooked the way you like or plunge them in ice water immediately to stop the cooking process.
In a non-stick sautpan melt the butter; stir in sugar, garlic salt, salt, pepper, and basil.
Add cherry tomatoes and stir gently.
Add cooked green beans, tossing gently, and serve.
Makes 6 servings.