Adapted from The Complete Italian Vegetarian Cookbook by Jack Bishop. (One of my go-to cookbooks.)
2 T extra-virgin olive oil
1 medium onion, diced smallish
1 - 1.5 cups canned whole tomatoes, chopped, juice reserved (I used fresh, peeled)
1 pound green beans, ends snapped off (I used yellow and green)
1 clove garlic, peeled and smashed with back of a chef's knife (keep it in one or two pieces)
Salt and Freshly Ground Pepper
1. Heat a large saute pan over medium heat. Add oil. Add the onion and cook for about 5 minutes until translucent. Add the tomatoes and simmer for about 5 minutes until the juices thicken a bit.
2. Add green beans, 1/2 teaspoon kosher salt and ground pepper to taste. Stir well. Add some of the reserved juice (I think I added about 1/2 - 1 cup...but do what you think looks good.) Add the smashed garlic clove. Stir well again, reduce heat to medium-low and cover. Cook, stirring occasionally, until the beans are as tender as you like them, but for at least 30 minutes. (This is not an al-dente kind of recipe.) I cooked them for 4o minutes, adding a bit more tomato juice as needed.
3. Remove the smashed garlic clove and serve.
4. Sit back and enjoy the compliments.