Green Beans and Tomatoes

• 2 tablespoons extra virgin olive oil
• 1 pound green beans, trimmed
• 1 pint cherry or grape tomatoes, washed
• Salt and freshly ground black pepper

1. Put 1 tablespoon of the olive oil in a large skillet and turn the heat to high.
2. Add the beans and cook, undisturbed, until they begin to brown a little on the bottom.
3. Add the tomatoes, turn the heat to low, and cover.
4. Cook for about an hour, stirring occasionally, until the beans are very tender.
5. (You can cook even more slowly if you like, or cook until done, turn off the heat, and reheat gently just before serving.)
6. Season with salt and pepper and stir in the remaining olive oil.
7. Serve hot or at room temperature.

extra virgin olive oil, green beans, cherry, salt

Taken from www.epicurious.com/recipes/food/views/green-beans-and-tomatoes-386720 (may not work)