If you are using fresh beans, steam them until crispy-tender. Drain.

Sauté the onions in the olive oil until softened and transparent.

Add the drained fresh green beans or the frozen beans and the chili, stirring to mix well. Sauté for 2 minutes.

Stir in the water and the salt and bring to a boil. Reduce the heat, cover, and steam for about 7 minutes, until the beans are tender. Uncover and raise the heat to evaporate as much of the water as possible.

Toss with the lemon juice. Taste and adjust seasoning. Serve at room temperature or slightly chilled.