Stewed Green Beans and Tomatoes With Trahana

• 3 tablespoons extra virgin olive oil
• 1 large onion, chopped
• 2 large garlic cloves, minced
• 1 pound fresh green beans, ends trimmed
• 1 (14-ounce) can chopped tomatoes, or 1 1/2 cups grated fresh tomatoes
• 18 to 1/4 teaspoon sugar (to taste)
• Salt to taste
• 2/3 cups sour bulgur trahana
• Freshly ground pepper
• 1/4 cup chopped fresh mint, parsley, or dill
• 1 to 2 tablespoons fresh lemon juice (optional)
• Additional olive oil as desired

1. Heat 2 tablespoons of olive oil in a wide, covered skillet or Dutch oven over medium heat and add onion.
2. Cook, stirring, until tender and translucent, 5 to 8 minutes.
3. Add garlic and cook, stirring, for another 30 seconds to a minute, until fragrant.
4. Stir in tomatoes, sugar and salt to taste and cook, stirring often, until tomatoes have cooked down slightly, about 5 minutes.
5. Add green beans and remaining oil and stir together for a minute, then add about 1 1/2 cups water, or enough to just cover the beans.
6. Bring to a simmer, add more salt to taste, cover, reduce heat and simmer 30 minutes, until beans are very tender.
7. Check water level and if necessary add water so that beans are covered.
8. When it begins to simmer, stir in trahana and half the herbs.
9. Cover and simmer, stirring often, until trahana is tender, about 15 minutes.
10. Stir in remaining herbs, add freshly ground pepper, taste and adjust salt.
11. Add lemon juice and more olive oil if desired.
12. Serve hot or at room temperature (traditionally this is allowed to cool and served at room temperature).

extra virgin olive oil, onion, garlic, green beans, tomatoes, sugar, salt, sour bulgur trahana, freshly ground pepper, fresh mint, lemon juice, olive oil

Taken from cooking.nytimes.com/recipes/1016878 (may not work)