web analytics
Kalyn's Kitchen

Braised Green Beans with Tomatoes, Olives, and Capers

I love these Braised Green Beans with Tomatoes, Olives, and Capers, and this is a delicious way to use garden beans that need to be picked!

PIN Braised Green Beans with Garlic, Tomatoes, Olives, and Capers to try it later!

Braised Green Beans with Tomatoes, Olives, and Capers square image of finished green beans on serving plate

Although I love having a garden where I can grow a lot of my own vegetables, keeping up with garden vegetables can be a challenge, and if you’re not diligent vegetables quickly grow too big. Green beans are the plant I have the hardest time with; they come on so quickly that often when I pick them I find a bunch of over-sized green beans.

If you have garden where the beans sometimes get a little too big, this recipe for Braised Green Beans with Tomatoes, Olives, and Capers is a good method for making larger beans tender. (I’m mentioning that as a public service announcement, since I tried this recipe before I even had beans in my garden and the pictures in these photos are those thin green beans from Costco!)


Braised Green Beans with Tomatoes, Olives, and Capers process shots collage

How to Make Braised Green Beans with Tomatoes, Olives, and Capers:

(Scroll down for complete recipe with nutritional information.)

  1. Trim the end of one pound of fresh green beans. (You can snap off the ends, but I trim by standing up a handful of beans in my hand, then laying them down and cutting off the ends. Then repeat with the other end.)
  2. Mince fresh garlic, measure capers, and coarsely chop 8 Kalamata olives.
  3. Heat  olive oil in a heavy skillet, saute garlic, then add beans and toss to coat with hot oil.
  4. Add canned tomatoes and juice, Kalamata olives, capers, and water and bring beans to a simmer. Cook on low until beans are tender.
  5. Remove lid, increase heat a little and cook until the liquid is mostly evaporated.
  6. Serve hot. You can sprinkle with some chopped fresh herbs if desired, but next time I wouldn’t bother with that.

Make it a Low-Carb Meal:

These beans would be great with Very Greek Grilled Chicken for a low-carb meal.

More Recipes for Fresh Green Beans:

Lemony Green Beans from Kalyn’s Kitchen
Spicy Green Beans with Ginger and Garlic from The Perfect Pantry
Roasted Green Beans with Mushroom, Balsamic, and Parmesan from Kalyn’s Kitchen
Balsamic Roasted Green Beans from Sarah’s Cucina Bella
World’s Easiest Garlicky Green Beans Stir Fry from Kalyn’s Kitchen

Braised Green Beans with Tomatoes, Olives, and Capers

Braised Green Beans with Tomatoes, Olives, and Capers

Yield 4 servings
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes

I love these Braised Green Beans with Tomatoes, Olives, and Capers and this recipe is worth buying green beans at the store if you don't have any garden beans!

Ingredients

  • 1 lb. fresh green beans, ends trimmed
  • 2 tsp. finely minced fresh garlic
  • 1 T olive oil
  • one 14.5 oz. can petite diced tomatoes
  • 8 Kalamata olives, coarsely chopped
  • 2 T capers
  • salt and fresh ground black pepper to taste

Instructions

  1. Trim or cut ends from greens beans. (I do this by standing up a handful of beans, letting them fall down to the cutting board so ends are lined up, then trimming across the end with a knife; repeat with the other end.)
  2. Coarsely chop the Kalamata olives and mince the garlic.
  3. Heat olive oil in a heavy skillet with a lid, using medium heat. Add the minced garlic and cook about 1 minute, just until the garlic is getting fragrant.
  4. Add the beans and stir until beans are all coated with the hot oil.
  5. Add the canned tomatoes with juice, chopped Kalamata olives, capers, and 2 T water.
  6. Reduce heat to low, cover the pan, and simmer for about 20 minutes, or until beans are just starting to get tender. I checked them and stirred a few times. (If you have bigger beans, they will take a little longer to cook.)
  7. 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.
  8. Season beans with salt and fresh ground black pepper to taste, and serve hot.

Notes

Recipe from Vegetables Every Day by Jack Bishop, one of my most well-used cookbooks. (affiliate link)

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 99Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 417mgCarbohydrates: 13gFiber: 6gSugar: 7gProtein: 3g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Braised Green Beans with Tomatoes, Olives, and Capers are a perfect side dish for any phase of the original South Beach Diet, or any type of low-carb eating plan, and these tasty beans are also vegan and gluten-free.

Find More Recipes Like This One:
Use Green Beans or Side Dishes to find more recipes like this one.Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Braised Green Beans with Tomatoes, Olives, and Capers

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Leave a Reply

Your email address will not be published. Required fields are marked *

    31 Comments on “Braised Green Beans with Tomatoes, Olives, and Capers”

  1. That really looks like comfort food to me, and I wish I had it right now – only I'm just too tired to lift a finger to make anything.

  2. Eileen, so glad you like it!

  3. Green beans are some of my favorite vegetables–and this combination with super-flavorful olives and tomatoes sounds perfect for late summer! Hooray!

  4. Oh yes, more garlic is always good!

  5. Wow – GREAT flavor!! I used a whole bulb of garlic, though. 🙂 As I always do! I'll use up some onions as one of your posts considered.

  6. Janet, so glad you liked it!

  7. This looks really delicious – a great combination of flavours. 🙂

  8. Olusola, have fun! Just check it a few times while it's cooking, otherwise simple to make.

  9. Thanks for the enlightenment ….i think i can now make this on my own.

  10. Patrice, glad I can help with your green bean surplus! (Still growing like crazy here too!)

  11. I'm up to my eyeballs in green beans and am so happy to find this recipe! I thought I'd about exhausted every way to cook beans, but this one looks fabulous! Thank you!