Instructions: 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.

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