2 tablespoons of EVOO
1/2 a large onion or 1 small onion diced
2 cloves of minced garlic
1 can of diced tomatoes- drained
1.5-2 lbs of green beans-trimmed
Water or broth
Teaspoon of dried oregano & parsley
Pinch of S&P
Add evoo to a large skillet and sauté onions until lightly browned (about 3-4 minutes) then add garlic for 30 seconds.
Add the chopped tomato, the can of diced tomatoes, the beans, oregano, parsley and S&P and sauté 2 more minutes. Add broth or water to cover beans. Lower heat to a simmer and cook until water mostly is absorbed. Stir often.