2 tbsp olive oil
1 small onion, chopped
2 cloves garlic, thinly sliced
1 lb tomatoes, peeled, seeded and chopped OR 28 oz canned tomatoes, chopped and drained
1/4 tsp fennel seed
1 lb beans (green, yellow, purple, Italian flat or mixed), ends trimmed
1/2 c water
Heat the olive oil over medium-high heat in a large skillet and cook the onion and garlic until the onion turns translucent, about 5 minutes, stirring so the garlic doesn’t burn. Add the tomatoes and fennel seed and cook until tomatoes are thick and saucy, about 15 minutes, stirring occasionally.
Add green beans and water, stir, reduce the heat to medium-low, and cook until beans are tender, 20-30 minutes.
From Mediterranean Vegetables, Clifford A. Wright, Harvard Common Press, 2001.