"Snapped green beans are gently cooked with onion and garlic, then simmered in orange juice and a bit of apple cider vinegar until it thickens and turns into a plate-licking syrup, then finished with toasted pistachios." From 'Pati's Mexican Table'
Heat the olive oil in a large skillet over medium heat. Add the diced white onion and cook for 2-3 minutes until soft and translucent.
Add the garlic and cook until fragrant, approximately 1 minute. Toss in the green beans and season with salt and black pepper, to taste. Cook mixture until the green beans begin to soften, about 5-6 minutes.
Pour in the freshly squeezed orange juice and apple cider vinegar. Cook, stirring occasionally for another 6-8 minutes or until the green beans are thoroughly cooked and the sauce is slightly thickened.
Transfer the green beans to a serving platter, garnish with the toasted pistachios (and orange zest if using); serve hot.