Braised green beans in tomato and olive sauce
200g fresh green beans, ends trimmed
2 tablespoons fresh garlic, minced
2 tablespoons olive oil
3 medium tomatoes, finely diced (or 1 can diced tomatoes with juice)
8-10 Kalamata olives, coarsely chopped
1-2 tablespoons capers
2 tablespoons water
salt and fresh ground black pepper to taste
1. Heat the olive oil in a heavy skillet with a lid, using medium heat. Add the minced garlic and cook for about 1 minute, just until the garlic is getting fragrant. Add the beans and stir until beans are all coated with the hot oil.
2. Add the tomatoes, chopped olives, capers, and water. Reduce heat to low, cover the pan, and simmer until the beans are just starting to get tender.
3. 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. beans with salt and fresh ground black pepper to taste. Serve hot.