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In a large heavy bottomed pot, heat your olive oil on high and add your sliced onions and whole cloves of peeled garlic.
2 Tablespoons olive oil
2 large onions, sliced
6 large whole cloves of garlic, peeled
Allow onions and garlic to cook for about 10-12 minutes until they become soft and translucent. Stirring regularly.
Next add your tomatoes and spices to the pot - break up tomatoes with a wooden spoon and allow mixture to come to a boil. Once it boils, reduce heat to a medium/medium-low and add your green beans.
28 ounce can of whole peeled tomatoes, can also use crushed, stewed or whatever variety you have
3 teaspoons Diamond kosher salt* half for table salt, adjust at end for flavor
5 teaspoons black pepper
2 teaspoons ground allspice
2 pounds of fresh green beans, ends trimmed *see notes for frozen
Once your green beans are added to the pot, mix in the best you can, cover pot and come back in 15 minutes. As green beans begin to soften and wilt, stir again until combine and cover pot again. Allow the green beans to soften and stew for 45-55 minutes on medium low heat. Stir and check on every 15 minutes.
Once beans are soft and tender, I like to smash a bit with a potato masher. Taste and add additional salt as needed.
Serve over a bed of rice or enjoy with pita bread.
You can also serve this room temperature or cold if using pita bread.