Green Beans with Olives and Capers
Use the camera icon to toggle the step-by-step photos on and off. A simple, flavour packed side dish made with green beans with olives and capers in a delicious tomato sauce.
Servings: 6 servings
Equipment
- large pan with a lid
Ingredients
- 14 oz (400g) green beans tops and bottoms trimmed
- 14 oz (400g) chopped tomatoes (we used Mutti polpa)
- 1 tablespoon tomato paste
- 2 cloves garlic peeled but kept whole
- 2 tablespoons capers jarred in brine
- ½ cup (70g) Kalamata olives
- 1 teaspoon dried oregano
- Salt and pepper
- Olive oil
Instructions
- Heat a large pan on a medium-low heat and add around 2 tablespoons of olive oil. Add the two whole, peeled garlic cloves and fry gently until lightly golden and fragrant.
- Add the chopped tomatoes, then fill the can halfway with water (about 200ml or 3/4 cup) and add that to the sauce alongside the tomato paste, oregano and a good pinch of salt and pepper.
- Stir everything until combined, then add the trimmed green beans. Cover with a lid and simmer for 20 minutes or until the green beans are cooked through.
- Add the olives and capers and stir them through for a minute, remove the garlic then serve.
Notes
Storage - can be prepped in advance and stored in the fridge for up to 3 days.
Nutrition
Calories: 66kcal | Carbohydrates: 9g | Protein: 2g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 501mg | Potassium: 309mg | Fiber: 3g | Sugar: 4g | Vitamin A: 661IU | Vitamin C: 15mg | Calcium: 64mg | Iron: 2mg
