1 lb. fresh green beans
2 tbsp. olive oil
1 lg. onion, coarsely chopped
4 cloves garlic, finely chopped
4 lg. tomatoes, peeled, seeded and coarsely chopped
1/2 c. dry white wine
1/2 c. pitted olives
1 tbsp. fresh lemon juice
2 tbsp. coarsely ground black pepper

Bring a saucepan of water to a boil and add the beans. Simmer until crisp, tender, about 3 minutes. Drain, rinse under cold water, and drain again. Set the beans aside. Heat the oil in a large skillet over medium heat, and add the onion and garlic. Cook for 5 minutes. Then add the tomatoes and wine and cook for 20 minutes. Toss in the olives and the reserved beans, heat through, 3 minutes. Sprinkle with the lemon juice and pepper and serve immediately.