1 lb Green beans
-=OR=- a mixture of
-Green and Yellow Wax Beans
8    Boiling onions
- about an 1-1/2" wide
1 lg Garlic clove; thinly sliced
2 tb Virgin olive oil
Salt
2 lg Ripe tomatoes; peeled
- seeded and chopped
1 tb Chopped dill or basil
1 tb Chopped parsley
Water; -=OR=-
Juice from the Tomatoes

CHOOSE BEANS THAT ARE BRIGHT GREEN and firm. The smaller ones will be less
fibrous. Top and tail them, then cut into pieces about 1 1/2-inches long
and wash well. Peel the onions and slice them in thin rounds. Warm the
olive oil, add the onion, garlic, and cook over a gentle heat for several
minutes until the onions begin to soften. Salt lightly, then add the beans
and cover them with the chopped tomatoes and herbs. Add several table-
spoons tomato juice or water, cover the pan tightly and cook over medium
heat until the beans are tender, about 15 minutes.