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.
Ingredients
- 2 handfuls of green beans trimmed (around 150-200g)
- 1 tablespoon olive oil
- 2 cloves of garlic finely chopped
- handful pitted black olives drained and rinsed (around 100g)
- 400 g chopped tomatoes from a tin a 400g
- dash balsamic vinegar
- 1 teaspoon dried oregano
- a squeeze of lemon juice
- salt and freshly ground black pepper to taste
Instructions
- 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.
Notes
Nutritional information is approximate and is intended as a guide.
Nutrition
Calories: 53kcalCarbohydrates: 5gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 144mgPotassium: 206mgFiber: 1gSugar: 3gVitamin A: 145IUVitamin C: 10mgCalcium: 43mgIron: 1mg
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