Slightly modified from Eastern Mediterranean Cooking by Paula Wolfert
1 1/2 pound tender green beans, trimmed and cut up
1/4 cup olive oil (sometimes I use less)
1 cup minced onion
Salt to taste
1 teaspoon sugar
1/3 cup tomato sauce or one whole tomato, chopped
1 cup boiling water, more if needed
Place all ingredients in a heavy saucepan. Bring to a boil and boil vigorously 1 minute. Cover with tight lid and cook over low heat for at least 30 minutes (the original recipe calls for 2-3 hours), until most of the liquid has been absorbed.
Serve at room temperature with a slab of cheese and crusty bread.