- 2 tablespoons olive oil
- 2 cloves garlic, crushed
- 2 pounds fresh green beans, cut into 1-inch lengths
- 3 cups canned diced tomatoes with their juice
- 1 tablespoon chopped fresh chives
- 3 tablespoons pine nuts
- 2 tablespoons lemon juice
- 1 bay leaf
- salt and pepper, to taste
- Heat oil in a large saucepan over medium heat. Add garlic; cook and stir until fragrant, about 2 minutes. Reduce heat if garlic begins to brown. Add green beans, then continue to cook and stir until bright green but not quite tender, about 4 minutes.
- Mix in tomatoes, lemon juice and pine nuts, and season with chives, bay leaf, salt and pepper. Bring to a boil, stirring often. Reduce heat and simmer gently uncovered for 25 to 30 minutes. Remove and discard bay leaf before serving.