Wash thoroughly and clean the beans by taking the ends off. Remove any strings if any and snap in chunks approximately 1 inch/2.5 cm long.
Prepare all the other vegetables by washing, peeling, cutting, or chopping them as you wish. No specific rules here!
Place the cooking pan over medium heat, add the oil/butter/ghee (depending on what you like or use most) and the chopped onion, the leek, salt, and a small pinch of pepper. Cook covered for a couple of minutes. Do not allow it to start frying. If it begins to sizzle just drizzle some water.
After 2 minutes, add ½ l of water or vegetable stock and cover again. When the water starts boiling take the lid off and add the carrots, the parsnip, along with the prepared beans. Cook covered for 15-20 minutes on medium/high fire or uncovered for a bit longer (25-30 minutes).
Taste and see if you would like more salt at this point and add a pinch more if you wish, then add the crushed or grated garlic and cook for a further 2 minutes uncovered.
Take the pan off the heat, grind a little bit more pepper on top, and sprinkle the roughly or finely chopped herbs.
Serve hot or cold as a main or a side dish and really do enjoy it!
Notes
Back home I used to make this green bean dish with no other vegetables but just the onion, carrot, and beans. Since the beans are not the same and not as sweet as the ones used over there, I have decided to add some parsnip and leaks which will help to bring more sweetness into this dish. You may, however, keep it simple and add an extra onion if you do not have or like parsnip or leeks.