String Beans With Tomatoes

• 1 pound fresh string beans
• Salt and freshly ground pepper to taste
• 4 ripe plum tomatoes, about 1/2 pound
• 1 tablespoon butter
• 1 tablespoon olive oil
• 2 teaspoons finely minced chopped garlic
• 1 bay leaf

1. Cut tips off the beans, and if necessary remove the strings.
2. Cut beans into 2-inch lengths.
3. Bring enough water to boil to cover beans when added.
4. Add salt to taste, and the beans.
5. Cook 5 minutes, or until tender; cooking time will depend on size.
6. Drain thoroughly.
7. Core tomatoes, and cut into half-inch cubes.
8. Heat oil and butter in a skillet and add garlic.
9. When garlic is cooked, but not brown, add tomatoes, salt, pepper and bay leaf.
10. Cook, stirring, about 2 minutes.
11. Add beans, stir to blend well and cook about 1 minute, until hot.
12. Remove bay leaf and serve.

string beans, salt, tomatoes, butter, olive oil, garlic, bay leaf

Taken from cooking.nytimes.com/recipes/1340 (may not work)