Pairing green beans and tomatoes makes great sense in the summertime when
both are fresh in the garden or at farmers’ markets. Use fresh beans and
tomatoes if you have them and have the time. Substitute frozen beans and
canned tomatoes if you're rushed.

1 pound fresh or frozen no-salt-added green beans
2 teaspoons olive oil
1/2 cup frozen chopped onion or 1 medium onion, chopped
1/8 teaspoon crushed red pepper flakes, or to taste
1/4 cup water (plus more as needed)
1/2 teaspoon dried dillweed, crumbled
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper, or to taste
3 medium tomatoes, minced, or 14.5-ounce can no-salt-added crushed tomatoes
2 ounces feta cheese, rinsed and crumbled

Trim green beans if using fresh.

Heat a wide, deep skillet over medium-high heat. Add oil and swirl to coat bottom of skillet. Cook onion and red pepper flakes for 2 minutes, or until onions are translucent, stirring occasionally.

Add green beans, water, dillweed, salt, and pepper. Cook for 10 to 15 minutes, or until beans are almost cooked to taste, adding water if necessary.

Add tomatoes and cook for 2 to 5 minutes, or until beans are cooked to taste (fresh green beans will take a little longer to cook than frozen).

To serve, sprinkle with feta.