Heat the extra virgin olive oil in a large skillet or pot over medium heat until it lightly shimmers. Add the finely chopped onion and sauté for 5 to 7 minutes until soft and translucent.

Stir in the thinly sliced garlic and ground coriander, cooking for about 1 minute until fragrant. Be careful not to let the garlic brown, as it can turn bitter.

Add the prepared green beans to the skillet and toss them well to coat in the olive oil, onion, and garlic mixture. Cook for 5 minutes, stirring occasionally, to allow the beans to slightly soften.

Stir in the diced tomatoes, tomato paste, salt, black pepper, and water. Mix well and bring the liquid to a gentle simmer over medium-high heat.

Once simmering, reduce the heat to low, cover the skillet tightly with a lid, and let it braise for 30 to 35 minutes. Check occasionally and add a splash of water if the pan looks too dry, cooking until the green beans are meltingly tender.

Remove from heat and let the dish rest for at least 10 minutes to allow the rich flavors to meld together. Serve warm or at room temperature alongside fresh pita bread to soak up the savory olive oil and tomato sauce.