Braised Green Beans with Tomatoes, Olives, Capers, and Basil
Recipe type: Appetiser
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 4
Braised green beans slow-cooked in a flavorful puttanesca-like sauce.
  • 1 tablespoon Extra Virgin Olive Oil
  • 3 medium Garlic cloves, minced
  • 1 pound green beans, ends snapped off
  • 4 canned tomatoes, chopped, with enough packing juice added to equal 1 cup
  • 8 large Black Olives, such as Kalamatas, pitted and chopped
  • 1 tablespoon drained Capers
  • 1 tablespoon minced fresh Basil leaves
  • Salt
  • freshly ground black pepper
  1. Heat the oil in a large saute pan. Add the garlic and saute over medium heat until golden, about 1 minute. Add the beans and stir to coat them well with the oil and garlic.
  2. Add 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 three times, until the beans are tender but still offer some resistance to the bite, about 20 minutes.
  3. Uncover and cook to evaporate any remaining tomato liquid, 1 to 2 minutes. Stir in the basil and salt and pepper to taste. Serve immediately.
Recipe by Wolff's Apple House at