Add a swirl of oil to an 8-inch skillet over medium-high heat. Add the beans to the pan, and cook, shaking every few minutes, until the beans begin to turn golden and blistered, about 10 minutes. Add more oil as needed if the beans begin to look too dry.

Add the garlic and tomatoes. Season with salt. Cook until the tomatoes soften, and look like they're going to burst, 2 to 3 minutes.

Add the thyme, and give the pan a shake. Divide between two dishes, and sprinkle walnuts on top before serving.