1/2-1 pounds green beans, end snapped out and cut into 1/2-inch pieces
1 tablespoon butter
2 pints mixed cherry tomatoes, halved
Salt and pepper to taste
2 garlic cloves, minced
1 tablespoon basil, minced
Cook beans in boiling water until tender, about 2-3 minutes. Remove beans from the hot water and place in an ice bath. Once cooled, drain beans and set aside.
In a large pan melt butter. Add the garlic, tomatoes, salt and pepper. Swish tomatoes around until barley soft and heated but not squishy.
Add the drained beans and basil, mix well until the beans are heated. Serve immediately.