|Name:||Braised Green Beans||Contributor:||Bryan Klech|
|Description:||Braised Green Beans with Olives and Capers||Posted:||2002-03-18|
|Key words:||tomatoes, garlic, olive oil||Category:||Side Dishes|
|Ingredients:||1 Tbsp extra-virgin olive oil
3 medium garlic cloves, minced
1 lb green beans, ends snapped off
4 canned tomatoes, chopped, with enough packing juice added to equal 1 c
8 large black olives, such as Kalamata, pitted and chopped
1 tsp drained capers
1 Tbsp minced fresh basil leaves
Freshly ground black pepper
|Preparation:||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.
|Notes:||This was in the Contra Costa Times summer recipe finder, from an article by Chicago Tribune columnist Kristin Eddy, quoting from "Vegetables Every Day". (How's that for layers of misdirected source?!)
I haven't actually tried it yet, but it looks tasty.
This chunky, flavorful braise of vegetables, which would be terrific served alongside grilled tuna or chicken, can be made one day ahead, refrigerated and brought back to room temperature.
Per serving: 100 calories, 3 g protein, 15 g carbohydrates, 5 g fat, 0 cholesterol, 270 mg sodium, 5 g fiber. Calories from fat: 37 percent.