Romano beans stewed in olive oil and tomato

Fasolakia | Φασολάκια | Romano beans stewed in olive oil and tomato. My pappou's favorite. Bread essential for mopping up all that glorious sauce

#RECIPE:
2 lb (1kg) Romano beans (runner beans)
1/2 c (125ml) olive oil
1 red onion, grated
3-4 large tomatoes, puréed
2 potatoes, peeled and cut into wedges
Salt and pepper
METHOD:
Top and tail the beans, then trim the the fibrous edges lengthwise. Cut any long beans in half or in thirds.
Heat oil in large saucepan. Add onion and cook till soft without browning. Add beans and stir to coat in oil, cooking for a minute or two. Pour in tomatoes, add potatoes, and season with salt and pepper. Add water just to cover. Bring to a simmer and cook, covered, till beans are soft and liquid has reduced.
Best served room temperature with lots of bread and feta cheese!