This way of cooking green beans is ideal for the kind of beans we find in supermarkets, the rather large Blue Lakes or Kentucky Wonders, which require more than a quick dip into boiling water. The beans are cooked over thinly sliced garlic and onions, with chopped tomatoes and herbs on top. They cook slowly and emerge tender, with the sweet taste of the onions and the lively bite of the tomatoes and herbs.
Any kind of onion can be used, but large boiling onions, thinly sliced into rings, are particularly nice. Use fresh tomatoes, if they’re ripe, or canned tomatoes. This recipe calls for dill, but basil and marjoram would also be good choices.