Ingredients

• 3 tablespoons extra-virgin olive oil

• 1 large red onion, finely chopped

• Salt

• 2 large garlic cloves, minced

• 1 pound fresh romano beans, trimmed and cut in 2- to 3-inch lengths

• 1 chopped peeled tomatoes (about ¾ pound)

• ¼ cup chopped fresh dill

• Ground black pepper

• Feta cheese for topping

• Cooked pasta or grains, such as bulgur, quinoa, polenta or brown rice (optional)

Instructions

1. Heat 2 tablespoons olive oil over medium heat in a wide, lidded skillet or Dutch oven and add onion and a pinch of salt. Cook gently without browning, stirring often, until tender and translucent, about 8 minutes. Add garlic and cook, stirring, for another minute, until fragrant.

2. Stir in romano beans, tomatoes and half the dill. Add ½ cup water, bring to a simmer, season with salt and pepper, cover and simmer 20 minutes, until beans are tender. Stir in remaining dill and olive oil and simmer another 2 to 3 minutes. Taste and adjust seasonings.

3. Serve hot, warm or room temperature, with feta sprinkled over the top. If serving as a main dish, serve over cooked grains such as bulgur, quinoa, polenta or brown rice, or toss with pasta.