1/4 cup extra virgin olive oil
1 medium onion, chopped (about 2 cups)
6 cloves garlic, coarsely cupped
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
* 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.