Instructions

• Prepare the vegetables: trim the green beans and, if you prefer, cut them lengthwise; dice the onion; peel and dice the tomatoes; mince the garlic.
• Heat 2 tablespoons olive oil in a wok or large skillet over medium heat.
• Add the diced onion and cook, stirring occasionally, until soft and translucent, about 4–6 minutes.
• Add the green beans and cook, stirring, for about 2 minutes to lightly brown them.
• Add the diced tomatoes and minced garlic, season with salt and pepper to taste, and add 3 tablespoons water or vegetable stock. Stir to combine.
• Choose a cooking method: - Stovetop: bring the mixture to a simmer, reduce heat to low–medium, cover, and simmer for 25 minutes, stirring occasionally, until the green beans are tender and the tomatoes have broken down. - Pressure cooker: secure the lid and cook at high pressure for 5 minutes, then carefully perform a quick release of the steam and open the lid once pressure has fully released.
• Taste and adjust seasoning with salt and pepper if needed. Serve hot, with lemon juice squeezed over each portion if desired.