|Servings||Prep Time||Cook Time|
|3||0 mins||0 mins|
|1.||Put the beans in a wide, deep skillet. Add enough water to cover about halfway; add the salt.|
|2.||Bring to a boil and cook the beans, uncovered, until the water has almost cooked away and the beans are crisp-tender; don't let the pan cook totally dry.|
|3.||Taste the beans midway; if they're getting tender quickly, pour off the remaining water; if they're still tough, add a little more water.|
|4.||Adjust the heat to medium-high. Make a little clearing in the beans, then add the oil and the garlic.|
|5.||Let the garlic sizzle a few seconds, then add the tomatoes and toss everything together (tongs make this easy).|
|6.||Cook, tossing occasionally, until the tomatoes collapse and their juices start to thicken and coat the beans.|
|7.||Fold in the lemon zest, season with pepper and taste for salt. Finish with the parsley and serve immediately.|
|8.||Note: based on recipe from The Oregonian.|
There are 80 calories in 1 serving of Green Beans with Garlic & Cherry Tomatoes.
Calorie split: 48% fat, 42% carbs, 10% protein.
|Serving Size||1 serving|