There are many recipes like this heralding from Mediterranean countries but this is one of the simplest and – if eaten at room temperature the next day – one of the tastiest.
400g runner beans (you can use any green bean) cut at an angle in 3cms lengths
1 onion, chopped
1 clove garlic, peeled and chopped
200g fresh tomatoes, chopped (I have successfully substituted tinned tomatoes)
3 teaspoons dried oregano
Salt and black pepper
Juice of a small lemon
Heat the oil in a heavy based pan with a lid. Add the onion and cook for about 5 minutes until soft. Add the garlic and cook for another minute and add the oregano and a pinch of salt. Mix in the beans and tomatoes. Add some water so that the beans are just submerged. Turn the heat down to low and cook for about an hour checking off and on that they have not dried out. The beans should be very tender. Add pepper and lemon juice to taste.
These can be served as a side dish or cold with crusty bread to mop up the oil.