Green Beans and Tomatoes

• 2 tablespoons extra virgin olive oil
• 2 pounds green beans, washed and trimmed
• 2 pints cherry or grape tomatoes, washed
• Salt and black pepper

1. Put 1 tablespoon olive oil in a large skillet and turn heat to high.
2. Add beans and cook, undisturbed, until they begin to brown a little on bottom.
3. Add tomatoes, turn heat to low, and cover.
4. Cook about an hour, stirring occasionally, until beans are very tender.
5. Season with salt and pepper and stir in remaining olive oil.
6. Serve hot or at room temperature.

extra virgin olive oil, green beans, pints cherry, salt

Taken from cooking.nytimes.com/recipes/7576 (may not work)