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Submitted by: Nancy Wise from Little Rock, AR
Originally shared on the web 07/08/2020

2 lbs. fresh green beans, trimmed
2 c. water
1-1⁄4 t. salt, divided
1⁄3 c. butter or margarine
1-1⁄2 T. sugar
1 t. dried basil
1⁄2 t. garlic powder
1⁄4 t. pepper
2 c. cherry or grape tomatoes, halved

Place beans in a Dutch oven; add water and one teaspoon salt. Bring to a boil; cover, reduce heat and simmer 15 minutes or until tender. Drain; keep warm. Melt butter in a saucepan over medium heat; stir in sugar, basil, garlic powder, remaining 1⁄4 teaspoon salt and pepper. Add tomatoes and cook, stirring gently until thoroughly heated. Pour tomato mixture over beans and toss gently. Serve hot. Serves 8.