Green beans with tomatoes and black olives
A delicious recipe for green beans with tomatoes and black olives. A wonderful, yet simple, summer side dish that makes the best of the beans.
- 2 handfuls of green beans trimmed (around 150-200g)
- 1 tbsp olive oil
- 2 cloves of garlic finely chopped
- handful pitted black olives drained and rinsed (around 100g)
- 400 g tinned chopped tomatoes
- dash balsamic vinegar
- 1 tsp oregano
- a squeeze of lemon juice
- salt and freshly ground black pepper to taste
Bring a large pan of water to the boil. Add the green beans, bring to the boil again, then reduce the heat to medium and cook for around 4-5 minutes until the beans are tender.
Drain and set aside. If you wish you can place them in a bowl filled with iced water to stop them from cooking further but this isn't essential.
Heat the olive oil in a non-stick frying pan over a medium heat. Add the garlic and cook for a minute before adding the chopped tomatoes, balsamic vinegar and oregano.
Bring to the boil, then reduce the heat and simmer for 10-15 minutes until the sauce starts to thicken.
Stir in the olives, the green beans, add a squeeze of lemon juice and grind in some salt and black pepper to taste. Serve warm.