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Braised Green Beans With Olives And Capers
Ingredients
- This chunky, flavorful braise of vegetables, that would be terrific served alongside grilled tuna or possibly chicken, can be made one day ahead, refrigerated and brought back to room temperature.
- 1 Tbsp. extra-virgin extra virgin olive oil
- 3 med garlic cloves, chopped
- 1 lb green beans, ends snapped off
- 4 x canned tomatoes, minced, with sufficient packing juice added to equal 1 c.
- 8 lrg black olives, such as Kalamata, pitted and minced
- 1 tsp liquid removed capers
- 1 Tbsp. chopped fresh basil leaves Salt Freshly grnd black pepper
Directions
- 1. Heat the oil in a large saute/fry pan. Add in the garlic and saute/fry over medium heat till golden brown, about 1 minute. Add in the beans and stir to coat them well with the oil and garlic.
- 2. Add in the tomatoes, olives and capers to the pan and bring the liquid to a boil. Reduce the heat to medium-low, cover the pan, and simmer, stirring two or possibly three times, till the beans are tender but still offer some resistance to the bite, about 20 min.
- 3. Uncover and cook to evaporate any remaining tomato liquid, 1 to 2 min.
- Stir in the basil and salt and pepper to taste. Serve immediately.
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