Sauteed Green Beans with Diced Tomatoes

Before I start these next few posts I have to give a big "Thank You" to my friend Courtney for taking these pictures. Between getting dinner on the table for the eight of us at our party and my camera taking less-than-desirable photos, Courtney was there to save the day with her nice, new camera. Then she had to deal with me stalking her for a week to get the photos from her - so thanks, Court!

These beans are one of my favorite side dishes to serve for company, because they are very tasty but don't take a lot of prep (other than trimming the beans, which you would do beforehand) OR the use of the oven, which is always nice when you are cooking a big dinner. Adjust the garlic and seasonings to your own taste - you can't go wrong!

Sauteed Green Beans with Diced Tomatoes
from Colleen's Kitchen
Makes about 8 servings

2 pounds (more or less) green beans, ends trimmed
1 tablespoon olive oil
2-3 garlic cloves, minced
1 14-ounce can diced tomatoes, drained
kosher salt and coarse ground pepper, to taste

Place a steamer basket in a large saucepan, fill bottom with water until just covering the bottom of the basket. Place washed green beans into saucepan and cover. Bring to a boil, and cook for 2-3 minutes, or until beans are a vibrant green.

Meanwhile, heat olive oil in large saute pan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add steamed green beans directly to saute pan; add drained tomatoes. Cook until heated through. Season with salt and pepper.