Sauteed Green Beans and Cherry Tomatoes

Easy enough for everyday, delicious enough for company. I found this in Eating Well Magazine.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 2  teaspoons extra virgin olive oil, divided
• 1  lb green beans, trimmed
• 1⁄2 cup water
• 2  garlic cloves, minced
• 1 1⁄2 cups cherry tomatoes, halved
• 1  tablespoon  balsamic vinegar
•  salt & pepper, freshly ground (to taste)

Directions

1. Heat 1 teaspoon oil in a large skillet over medium-high heat.
2. Add green beans and cook, stirring often, until seared in spots, 2 to 3 minutes. Add water, cover, reduce heat to medium and cook, stirring occasionally, about 3 minutes for tender-crisp or 6 minutes for tender.
3. Push the beans to the side; add the remaining 1 teaspoon oil and garlic and cook until fragrant, about 30 seconds.
4. Add tomatoes, stir everything together and cook until the tomatoes begin to break down, 2 to 3 minutes.
5. Remove from heat; stir in vinegar, salt and pepper.