Put onions in a small amount of boiling salted water in a saucepan. Cover and cook 15 minutes, or until onions are tender. When finished, drain.
Meanwhile, wash fresh green beans, break off ends, and cut lengthwise into fine strips. Bring a small amount of water to boiling in saucepan, add 1/4 teaspoon salt and the prepared beans. Cover and cook 10 to 15 minutes, or until the beans are tender. Drain
Heat oil and garlic in a skillet until garlic is slightly browned. Add green beans and onions, season with salt and pepper, and cook 5 minutes util thoroughly heated. Stirring occasionally.
For vairiations, consider a small can of Italian, peeled Tomatoes or Tomatoes with/Jalepenos for a stightly Mexican flavor.
While this recipe calls for fresh green beans, I have had good results with a 10 oz package of frozen, french cut, green beans. (I think the canned variety would not be suitable for this recipe, but who knows until you've tried it!)