2 pounds fresh green beans, stemmed and broken into 1 1/2 to 2 inch pieces *
1 teaspoon freshly ground black pepper
2 teaspoons salt
14.5 ounce can diced tomatoes
Heat a large, steep-sided sauté pan or medium dutch oven over medium-high heat for about 2 minutes. Add the olive oil, followed by the onions and garlic. Cook, stirring occasionally, for about 5 minutes, until they soften a little and turn very light golden (not brown).
Add the green beans and stir for about 1 minute over medium-high heat. Lower the heat to medium, cover, and cook for 15 minutes, stirring every 3 minutes or so (re-cover every time you give it a stir).
Add the black pepper and salt, and stir for about 30 seconds.
Add the diced tomatoes, lower the heat to medium-low, cover, and cook for another 5 to 10 minutes, until the green beans are your preferred doneness.
* Feel free to substitute frozen, but be sure to taste them as you go after the first few minutes, because the cook time will most likely be shorter. You’ll also want to cook them uncovered for an extra 1 or 2 minutes.