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green beans in ceramic bowl with tomato sauce and olives

Green beans with tomatoes and black olives

Mandy Mazliah
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.
5 from 1 vote
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Side Dish
Cuisine British
Servings 4
Calories 53 kcal


  • 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


  • 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.


Nutritional information is approximate and is intended as a guide.


Calories: 53kcalCarbohydrates: 5gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 144mgPotassium: 206mgFiber: 1gSugar: 3gVitamin A: 145IUVitamin C: 10mgCalcium: 43mgIron: 1mg
Keyword green beans in tomato sauce, green beans with tomatoes
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