1 pound green beans or frozen green beans, thawed
1 large Vidalia onion, diced
1 Tbls. olive oil
3 cloves garlic, minced
1 cup grape tomatoes
2 Tbls. balsamic vinegar
Salt and pepper to taste

Heat olive oil over medium heat. Add garlic. Sauté for 1 minute. Add onion. Sauté until onions are soft, clear, and golden brown. Add green beans. Cover and cook until hot, but still crispy, about 5-7 minutes. Add balsamic vinegar and stir quickly -- the vinegar evaporates fast and you want all the beans and onions to take on the flavor. Remove from heat. Stir in grape tomatoes. Season with salt and pepper. This can also be made in the crock pot.

Serve warm.