Add the canned tomatoes and water (use this to rinse the can) and bring to a simmer. Reduce the heat to medium-low to low, cover the skillet with a lid, and gently cook, stirring occasionally, until tender (35-40 minutes), or until the beans react desired tenderness.
Note: this sautéed green beans dish is cooked slowly and gently like a stew. It simmers on low heat so that all the flavours meld together- Ensure the beans lightly cook, without undercooking or overcooking. The beans should be cooked until tender, but not mushy.
Season the green beans with salt and pepper. Transfer them to a serving dish and enjoy warm or at room temperature.
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