| 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. |
