Prepare the green beans by washing them, snapping off the ends, and cutting them into 2-inch pieces.

In a large pot or Dutch oven, heat the extra virgin olive oil over medium heat.

Add the diced onion to the pot and sauté for 5-7 minutes until it becomes soft and translucent, but not browned.

Stir in the sliced garlic and ground coriander (if using), cooking for another minute until fragrant.

Add the green beans to the pot and toss them well to coat in the olive oil and onion mixture. Sauté for 3-4 minutes.

Stir in the tomato paste, crushed tomatoes, water, salt, and black pepper. Mix until combined.

Bring the mixture to a gentle boil, then reduce the heat to low.

Cover the pot and simmer for 35-45 minutes, or until the beans are very tender and the sauce has thickened.

Remove from heat and let the stew cool down. This dish tastes best when served warm or at room temperature, ideally with fresh pita bread.