Step 1

Saute the onions. Coat a large skillet with a thin layer of olive oil (about 2 tablespoons) and set over medium-high heat. When the oil begins to shimmer, add the onions and a big pinch of salt and cook, tossing regularly, until fragrant and golden, about 5 minutes.

Step 2

Saute the green beans. Add the green beans and cook for about 2 to 3 minutes, tossing regularly until they just begin to soften.

Step 3

Add the flavor-makers. Add the garlic, tomatoes, and water. Season with the coriander, paprika, and a big pinch of salt and pepper.

Step 4

Simmer. Turn the heat to medium-low and cover the pan with a lid. Simmer for about 25 minutes, checking and stirring occasionally, until the green beans and tomatoes have both softened, released their liquid, and created a delicious pan sauce.

Step 5

Meanwhile, toast the pine nuts (if using). In a small skillet set over medium heat, add a drizzle of olive oil (about 1 teaspoon). Once the oil begins to shimmer, add the pine nuts and toss with a wooden spoon until they’ve turned a faint golden brown (watch carefully and do not leave the pine nuts unattended as they will burn). Transfer to a plate and set aside.

Step 6

Finish and serve. Remove the green beans from the heat and transfer to a serving platter, drizzling any pan juices over top. Finish with lemon juice, a drizzle of olive oil, chopped parsley, and pine nuts (if using).