Braised Green Beans with Garlic, Tomatoes, Olives, and Capers
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Category
Breakfast
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Cusine
American
What do you need?
How to make?
Ingredients
1 lb. fresh green beans, ends trimmed
2 tsp. finely minced fresh garlic
1 T olive oil
1 can diced tomatoes with juice
8-10 Kalamata olives, coarsely chopped
1 T capers
salt and fresh ground black pepper to taste
2 tsp. thinly sliced fresh basil
Directions
Trim or cut ends from greens beans. Coarsely chop the Kalamata olives and mince the garlic. Heat olive oil in a heavy skillet with a lid, using medium heat. Add the minced garlic and cook about 1 minute, just until the garlic is getting fragrant. Add the beans and stir until beans are all coated with the hot oil. Add the canned tomatoes with juice, chopped Kalamata olives, capers, and 2 T water. Reduce heat to low, cover the pan, and simmer for about 20 minutes, or until beans are just starting to get tender. I checked them and stirred a few times. When beans are barely tender, remove lid, raise heat to medium, and cook cook until any remaining liquid is evaporated, probably not longer than a minute or two. Season beans with salt and fresh ground black pepper to taste, and serve hot.