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Put the green beans, onion, tomato, olive oil, lemon juice, and garlic in a medium pot.
Add ⅔ cup water and season with salt and pepper.
Cover and cook over medium-low heat until the green beans are so tender that they’re falling apart, about 2 hours.
Stir in most of the dill if you’re using it.
Taste and adjust the seasoning, and serve hot or at room temperature, garnished with the remaining dill and the yogurt if desired. (Store leftover green beans in an airtight container in the refrigerator for up to a few days.)