Green Beans with Tomatoes and Bacon

1 pound green beans, trimmed
3/8 tsp. salt, divided
1 1/2 T. butter
1 1/2 tsp. granulated sugar
1 1/2 tsp. minced garlic (1 large clove)
1 1/2 C. cherry tomatoes, sliced in half
2 T. fresh basil, stemmed and chopped
1 rounded T. real bacon bits
Black pepper to taste

In a large skillet, add the green beans, 3/4 C. water, and 1/8 tsp. salt and place over medium high heat. Bring to a boil, cover, reduce heat to medium, and simmer for 6 to 7 minutes, or until beans are crisp-tender. Uncover beans and cook off any remaining water. While the beans are cooking, in a small skillet over medium heat, combine next 4 ingredients (butter through tomatoes), and remaining salt. Cook for 2 to 3 minutes, or until tomatoes just begin to soften. Remove from heat and stir in the basil. Place the green beans on a serving platter and pour the tomatoes over the green beans. Use tongs or a fork to gently combine the tomato mixture with the green beans. Sprinkle evenly with bacon bits and add black pepper to taste, and serve.

 

Yield: 6 servings

Calories: 70

Fat: 4g

Fiber: 2g