1/4 cup extra-virgin olive oil
1 onion, finely chopped
1 clove garlic, minced
1/2 cup (4 ounces) diced tomato, fresh
8 ounces green beans, cut into bite-sized pieces
1/2 teaspoon dried Greek oregano
Salt and pepper
Extra-virgin olive oil for drizzling
Heat the oil in a 10-inch skillet over medium heat. Sauté the onions and garlic until softened but not browned. Add tomatoes, beans and oregano. The beans should be mostly covered with liquid from the tomatoes. Add a little water if necessary.
Cover the pan and turn the heat to low. Cook the beans for 45 minutes to 1 hour. Check every now and then to make sure that the beans aren't too dry – add more water if needed. When done, the beans should be soft and melting, but not falling apart. Squeeze some fresh lemon juice over the top and season with salt and pepper.
Serve at room temperature drizzled with extra-virgin olive oil.