Greek green beans

By Wendy Andresen | Aug 07, 2019
Photo by: Wendy Andresen

Green beans from the farmers’ market or local growers are such a treat and are a favorite in our household. Tomatoes are just starting to ripen, so add them generously here as far more than a garnish. This recipe is quick and easy, and I can think of so many wonderful accompaniments, from crusty garlic bread to roasted potatoes to farro or other grains.


1 pound green beans or green and yellow wax beans

1 Tbsp. extra-virgin olive oil

1/2 cup sliced onions

3 cloves garlic, minced

1/4 cup chopped kalamata olives

2 Tbsp. capers

1 tsp. dried oregano

1 or 2 tomatoes, cut into wedges, or 1 cup cherry tomatoes

1/4 cup toasted pignoli nuts


1. Remove the stem ends of the beans and wash them well. You can snap them into smaller pieces if you want.

2. Bring a vat of lightly salted water to a rolling boil and drop in the beans. After the water returns to a boil, set your timer for 8 to 10 minutes. Taste one every now and then, and when they’re as tender as you like them, drain them well.

3. While the beans are cooking, heat the olive oil in a sauté pan and add the onions and garlic. Cook and stir for about 3 minutes, until the onions are translucent and slightly browned. Add the olives, capers and oregano and keep warm.

4. When the beans have been cooked and drained, add them to the sauté pan and stir everything together until hot. Don’t add any salt until you taste, since the olives and capers are salty.

5. Garnish with tomato wedges and pignoli nuts.

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