The first thing I do is wash the green beans, pat them dry with a kitchen towel, trim both ends with a sharp knife and cut the beans into small pieces.
In a small pot, heat the olive oil and then add the onion and garlic; saute over medium heat for 1 minute or until the onion is tender.
Add the green beans, tomato sauce, salt, pepper, coriander and broth. Bring to a boil, then lower the heat and simmer for 10-15 minutes or until fully cooked.
Notes
I like using fresh green beans. However, if you use frozen green beans, don't thaw them before cooking. I also advise reducing the amount of the broth to ¼ cup because they will release liquid while cooking.