Ingredients

The following ingredients have 4 Servings
  • 4 tablespoons extra-virgin olive oil (divided)
  • 1 yellow onion (halved and thinly sliced)
  • 3 cloves garlic (roughy chopped)
  • 1 lb. fresh tomatoes (diced (see notes for canned))
  • 1 lb. fresh green beans (trimmed and washed)
  • 1 cup water
  • 1/2 tablespoon kosher salt (plus more if needed)
  • 1/4 teaspoon black pepper (plus more if needed)
  • juice of one lemon
  • 1 tablespoon chopped fresh dill

Instruction

  • Heat 1 tablespoon of the olive oil in a large pot or dutch oven.
  • Sauté the onion in the oil over medium-high heat until softened and starting to brown (about 5 minutes).
  • Add the garlic and sauté until fragrant (about 30 seconds).
  • Add the tomatoes and stir together. Continue to cook until they start to soften and break down (about 2 minutes).
  • Add the green beans, water (1 cup), kosher salt (1/2 tablespoon), and black pepper (1/4 teaspoon). Stir just a bit to distribute the ingredients. Turn the heat to low, cover, and simmer for 30-45 minutes, or until green beans are tender to your liking. Stir occasionally to make sure the beans get equal times on the bottom and top of the pot.
  • Remove from heat and stir in lemon juice, fresh dill, and remaining 3 tablespoons extra-virgin olive oil. Season to taste and serve hot.