Dried green beans are not dried shell beans: fresh green beans are strung up and dried in the shade during summer, then soaked and cooked with olive oil in winter. Drying gives the skins a concentrated, slightly smoky flavor that fresh green beans do not have. The dried skins soften slowly, so the tomatoes and tomato paste are added only after the beans soften; their acidity would slow the softening process.
Remove the soaked beans from the strings, trim the ends, and pull off any dried strings if present. Cut longer beans in half.
Boil the beans in water for 10 minutes, then drain and discard the water. This first boil removes the dust and strong smell that can build up during drying.
Cook the diced onion and crushed garlic in the olive oil over low heat for 7–8 minutes, until the onion is soft.
Add the beans, hot water, and salt, and bring to a boil. Cover and cook over low heat for 30–35 minutes, until the skins are tender to the bite.
Once the beans are tender, add the grated tomatoes and tomato paste. Cook for another 10–12 minutes, until the sauce thickens and the oil rises to the surface.
Soak the dried green beans in hot water for 1–2 hours before cooking, then discard the soaking water. Let the cooked dish cool in the pot before serving; add the tomatoes and tomato paste only after the beans have softened.
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