1 pound green or wax beans, trimmed
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 teaspoon finely chopped fresh oregano
2 plum tomatoes or 1 slicing tomato, diced
2 tablespoons fresh lemon juice or balsamic vinegar
Salt and freshly ground black pepper
1. Bring a medium pot of salted water to a boil. Add the beans and blanch until just barely tender, about 3 minutes. Drain well.
2. Heat the oil over medium heat in a large skillet. Add the garlic and cook until fragrant, about 1 minute. Add the beans, oregano, and tomatoes. Cook until the beans are heated through, about 3 minutes longer.
3. Season with lemon juisce, salt, and pepper. Serve hot.