Vegeterian
Meant to be eaten lukewarm or cold; will keep without being refrigerated for a day.

Green beans, enough to fill at least ¾ of  your pot, most preferably fresh, tips cut, rinsed.

Onions cut in solid circles, eough to cover the top of the green beans without overlapping..

Fresh tomatos graded over the top of the onions and the green beans without reaching the pot rim.

Salt.

Pour a demi-tasse of olive oil (or your favorite substitute excluding any dairy derivations) mostly over the graded tomatos.

Pour water also over the tomatos, breaking off some bits to go down and mix with the beans. Stop pouring a little past the mid height of your pot.

If using a crock pot type of gadget, set to high and come back 4 or 5 hours later.

Regulation pot: Do not lift the lid during cooking. It’s hard to burn or overcook green beans. If there’s no rush, set to medium heat, lower after  an hour, maintaining some amount of simmering steam for another half hour. Let sit 20 minutes.

If in a rush, all units in minutes, start at medium for 15, raise to medium high for 10,  reduce to medium for 10, medium low 15.

Serve in bowls. Squeezing some lemon, and/or sprinkling some black pepper enhance the flavor further.

When all the beans are gone, the stock is nutritious to drink after warming it up a little. Or, if it has NOT been re-warmed with the beans, it can be used as a great base stock for any kind of soup or stew, resulting in a burst of flavor for the new dish.