Step 1

In a large skillet or medium Dutch oven with a lid, heat the olive oil over medium heat. Add the onions, and saute until tender, about 5 minutes. Add the garlic, stir and cook for about 15 to 30 seconds until fragrant, and then stir in the grated tomatoes. Season with salt and pepper.

Step 2

When the tomatoes start to bubble, add the green beans and stir to coat. Cover with the lid, reduce the heat to low, and simmer for about 30 minutes, stirring occasionally, or until the beans are tender and most of the liquid has evaporated.

Step 3

If the pan appears dry partway through cooking, add a little water to the pan. Conversely, if it has too much liquid at the end of cooking, cook briefly uncovered to evaporate some of it.

Step 4

Stir in the parsley, taste and adjust seasonings if needed.