Summer Bean Saute

2lbs green beans (or combination of yellow wax and green)
1/2c fresh basil leaves
3T butter
1pt grape cherry tomatoes; halved
3/4t salt
1/4t ground black pepper
3T balsamic vinegar

Bring a large stockpot of water to boiling. Add trimmed beans; boil until crisp-tender, about 8 minutes. Drain well in a colander.

Meanwhile, cut basil leaves into thin strips. Melt butter in a large skillet over medium-high heat. Add beans; cook until beans begin to brown, 8 to 10 minutes.

Add halved cherry tomatoes, salt and pepper; cook until tomatoes begin to soften, about 3 minutes. Stir in vinegar. Remove skillet from heat. Stir in basil. Serve immediately, or cool to room temperature.