Heat olive oil over low-to medium heat in saute pan that has a lid.
Saute onions until they start to get translucent then add the garlic.
Trim ends from beans then cut into two-inch pieces; add to pan and stir. Cut cherry tomatoes in half or cut larger tomatoes into quarters or eighths depending on how large they are. toss into the pan. Sprinkle salt, pepper, chopped dill and rosemary on top and stir. Add three tablespoons of water and cover.
Let cook for ten minutes and check to see beans are not sticking. Add a little water if necessary.
Continue to cook until beans are soft, about 20-30 minutes. Serve warm or at room temperature.