Stewed Green Beans with Tomatoes

Braising the beans lends them a beautiful texture!

Ingredients:
1½ pounds green beans, trimmed
1 cup chopped peeled tomatoes (about ¾ pound)
3 tablespoons extra-virgin olive oil
1 small-medium red onion, finely chopped (about 1 cup)
2 large garlic cloves, minced
¼ cup chopped fresh parsley
Sea salt and fresh ground pepper
Cooked pasta or grains, such as bulgur, quinoa, polenta or brown rice (optional)

Method:
1. Heat 2 tablespoons of olive oil over medium heat in a wide, lidded skillet or Dutch oven and add onion and a pinch of salt. Cook gently without browning, stirring often, until tender and translucent, about 8 minutes. Add garlic and cook, stirring, for another minute, until fragrant.

2. Stir in the green beans, tomatoes and half the dill. Add ½ cup water, bring to a simmer, season with salt and pepper, cover and simmer for 20 minutes, until the beans are tender. Stir in parsley and olive oil and simmer for another 2 to 3 minutes. Taste and adjust seasonings.

3. Serve hot, warm or room temperature. If serving as a main dish, serve over cooked grains such as bulgur, quinoa, polenta or brown rice.