Garlicky Roma Beans with Tomatoes

From the

splash of olive oil
1 lb Roma beans (or standard, government issue fresh green beans), washed, dried, and ends trimmed
minimum of 3 cloves of garlic minced or pressed (if you press, press them into a teaspoon of water to prevent burning)
1 cup grape or cherry tomatoes
salt and pepper to taste

1. Heat the olive oil until shimmering over a strong medium heat in a medium skillet that has a lid. The lid is not on, but nearby during this stage.

2. When the oil is hot, toss the prepped Roma beans into the oil. If they are not dry, you will not be happy at this moment. Please make sure they’re dry or you’re standing back from the pan. Stir-fry the beans for a couple of minutes, tossing thoroughly in the oil.

3. Add the garlic, saute for 30 seconds, then add a splash of water. Toss with the beans and season with salt and pepper. Slap the lid on the skillet. Steam/saute for 2 more minutes. Add tomatoes. Stir, cook for a few more minutes, or until tomatoes are warm and beans are just cooked.