Cook the green beans in a large pot of boiling water until just crisp-tender, about 3 minutes. Drain and rinse in cold water. Drain well; set aside.
Melt a teaspoon of butter in a large skillet over medium heat. Add garlic and saute for about 1 minute, but not until it's browned. Add the green beans and cherry tomatoes and cook, stirring frequently, until tomatoes begin to burst.
Season with salt and pepper, to taste.
Transfer to a serving bowl, and serve.
Note: To save time you can use drained canned green beans instead of fresh green beans.