Lecas (Basque-style green beans)

    Serves 4 to 6

    • 1 lb. fresh green beans
    • ¼ cup olive oil
    • 2 cloves garlic, minced
    • 1 large onion, chopped
    • 1 lb. peeled tomatoes, coarsely chopped
    • ½ to ¾ tsp. salt
    • fresh-ground black pepper to taste
    • large pinch of oregano

    1. Wash and trim the green beans and cut them in 1-inch lengths. Bring a medium-sized pot of heavily salted water to a boil.
    2. Heat the olive oil in a fairly large saucepan or skillet and sauté the garlic and onions in it until they begin to color. Add the chopped tomatoes, with all their juice, and simmer.
    3. Plunge the cut green beans into the boiling water and boil them for 5 minutes. Drain the beans and add them to the tomato sauce. A very small amount of water can be added if the tomato sauce seems too thick; it should just barely cover the beans. Add salt and pepper, and simmer covered for about ½ hour.
    4. Stir in the oregano, taste, and add more salt and pepper if needed. Cook the beans a few minutes more, uncovered, and serve.