From my mother-in-law Elaine, her notes in italics

2 1/2 lbs. string beans
1 cup olive oil (I use about 1/2 cup)
2 medium onions, sliced thin
1 clove garlic
1 lb. tomatoes, skinned, seeded and chopped OR a 14 oz. can of chopped tomatoes like Delmonte Brand (which is easier than preparing fresh tomatoes.)
3 tbsp. chopped Italian Parsley
1 tsp. Greek Oregano
Salt and pepper to taste
1 heaped teaspoon of sugar

Remove ends of string beans and prepare in one of the following ways: snap or cut crosswise into thin slanted slices; or cut lenghwise into thin strips.

Heat oil in a heavy saucepan. Add onions and garlic and cook until soft being careful not to burn the garlic. Add salt and pepper. Add tomatoes, beans, oregano, parsley, and sugar. Stir with wooden spoon to combine all ingredients. Bring to a boil. Cover and cook over low heat for about 1/2 hour. Check for seasoning prior to serving in case the beans need more salt or pepper. Serve in nice bowl with large spoon.

Can be prepared day before dinner. Just cook about half way so that beans are still slightly uncooked and crunchy. Remove from pot, put in bowl, cover with plastic wrap and refrigerate. About 45 minutes before dinner remove from refregerator, put into clean saucepan and slowly bring to a boil. Lower heat and simmer until cooked through. Place in serving bowl with large spoon and bring to table. Greeks like their beans cooked through and not crunchy to the bite.

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