Green Beans with Garlic & Cherry Tomatoes

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.