Green Beans with Sun Dried Tomatoes

The combination of sun-dried tomatoes, goat cheese and white wine make this an elegant side dish.

500 g green beans, trimmed and cut into 1 inch pieces
2 tbsp extra virgin olive oil
2 leeks, white and 1 inch green, thinly sliced
2 garlic cloves, finely chopped
1/2 cup white wine
2 tbsp sun-dried tomatoes in oil, drained and coarsely chopped
2 tsp chopped fresh thyme or 3/4 tsp dried
Salt and Pepper
4 oz soft goat cheese, crumbled

• Cook green beans in lightly salted boiling water in a large saucepan until crisp-tender, about 5 minutes.  Drain and cool.
• Heat oil in a large skillet over medium high heat.  Add leeks and cook 5 minutes, until softened; add garlic and cook 1 minute more.  Add wine, tomatoes, and thyme.  Increase heat to high and bring to a boil.  Boil 2 minutes, until most of the wine evaporates.
• Mix in green beans.  Season to taste with salt and pepper.  Transfer to a bowl; gently stir in goat cheese.  Serve immediately.