Braised Green Beans With Olives And Capers Recipe

• 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

1. 1.
2. Heat the oil in a large saute/fry pan.
3. Add in the garlic and saute/fry over medium heat till golden brown, about 1 minute.
4. Add in the beans and stir to coat them well with the oil and garlic.
5. 2.
6. Add in the tomatoes, olives and capers to the pan and bring the liquid to a boil.
7. 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.
8. 3.
9. Uncover and cook to evaporate any remaining tomato liquid, 1 to 2 min.
10. Stir in the basil and salt and pepper to taste.
11. Serve immediately.

chunky, extravirgin extra virgin olive oil, garlic, green beans, tomatoes, black olives, capers, fresh basil

Taken from cookeatshare.com/recipes/braised-green-beans-with-olives-and-capers-90595 (may not work)