web analytics

Braised Green Beans with Garlic, Tomatoes, Olives, and Capers

I love these Braised Green Beans with Garlic, Tomatoes, Olives, and Capers, and these amazing green beans are low-carb, low-glycemic, gluten-free, dairy-free, Whole 30, Paleo, vegan, and South Beach Diet friendly; use Green Beans to find more recipes like this one.

Click here to PIN Braised Green Beans with Garlic, Tomatoes, Olives, and Capers!

Braised Green Beans with Garlic, Tomatoes, Olives, and Capers found on KalynsKitchen.com

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 Recipe with Garlic, 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 thin green beans from Costco!)

Braised Green Beans with Garlic, Tomatoes, Olives, and Capers found on KalynsKitchen.com

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.) Mince fresh garlic, measure capers, and coarsely chop 8 Kalamata olives. Heat  olive oil in a heavy skillet, saute garlic, then add beans and toss to coat with hot oil. Add canned tomatoes and juice, Kalamata olives, capers, and water and bring beans to a simmer. Cook on low until beans are tender. Remove lid, increase heat a little and cook until the liquid is mostly evaporated. Serve hot, sprinkled with thinly sliced fresh basil if desired. (Next time I wouldn’t bother with the basil.)

Braised Green Beans Recipe with Garlic, Tomatoes, Olives, and Capers found on KalynsKitchen.com

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 Garlic, Tomatoes, Olives, and Capers

I love these Braised Green Beans with Garlic, Tomatoes, Olives, and Capers!


  • 1 lb. fresh green beans, ends trimmed
  • 2 tsp. finely minced fresh garlic
  • 1 T olive oil
  • 1 can diced tomatoes with juice (I used petite dice tomatoes)
  • 8-10 Kalamata olives, coarsely chopped
  • 1 T capers (next time I might use 2 T)
  • salt and fresh ground black pepper to taste
  • 2 tsp. thinly sliced fresh basil (optional, I probably wouldn’t bother with the basil next time)


  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. Add the canned tomatoes with juice, chopped Kalamata olives, capers, and 2 T water.
  5. 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.)
  6. 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. (Add the thinly sliced fresh basil now if you’re using it.)
  7. Season beans with salt and fresh ground black pepper to taste, and serve hot.


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

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Braised Green Beans with Garlic, Tomatoes, Olives, and Capers are a perfect side dish for any phase of the South Beach Diet, or any type of low-carb eating plan, including Keto, Paleo or Whole 30, and these tasty beans are also vegan and gluten-free.

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.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Pinterest image of Braised Green Beans with Garlic, 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.

Leave a Reply

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

31 comments on “Braised Green Beans with Garlic, 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!

  12. Ayla, thanks! Glad you are enjoying the blog.

  13. this green beans looks yummy, i love your recipes

  14. Dara I am with you on the capers and olives! I love them in everything.

    SinfullySpicy, thanks! I really liked the blend of flavors here.

    Christie, just put a few more olives and skip the capers, no worries!

  15. I too have trouble keeping up with the garden harvest. All those seeds are so little in May. By August I'm scrambling to harvest.
    Thanks for the new way to cook green beans. Doubtful about the capers, but love the olives!

  16. Mouth watering!
    I m a big time lover of tomatoes & green beans & this combo is just too good!

  17. Caper and olives make my world go round. This is a really nice way to dress up green beans and I like your tip for tenderizing large green beans.

  18. Elaine, I think this would be great with just garlic and onion, maybe even red onion?

  19. I make a similar dish, but use only onion and lots of sliced garlic with the beans (DH doesn't like olives or capers) and one can of stewed Italian flavoured tomatoes. It's really delicious and tasty.

  20. Maris and Dana, thanks; these beans were fantastic (if I do say so myself!)

  21. This sounds like the perfect summer side dish! Yum!

  22. I've never tried braising green beans but these sound so delicious!

  23. The Housewife, thanks, I think the combo of Kalamata olives and capers really flavor the beans here.

    Joanne, me too. This was a keeper.

  24. I bet that this would be GREAT alongside a nice pork chop! I don't have a garden but I'm always looking for new veggie recipes! Yum.

  25. I'm not much of a beans person but I love the combination you've put together… anything with capers works for me! 🙂

  26. Lydia, I did love the flavor combination here. Definitely not bland with the tomatoes, olives, and capers!

  27. I love all the colors working together in this dish. Beans always seem a bit bland to me; the olives and capers are a great way to perk them up.

  28. Brenda, I love that carrot salad! Have fun with it. Loved these beans too.

  29. I can't wait to try this! I want to try your carrots with mint this week, so maybe next week I can try these green beans.

  30. Chris, that's a fun memory. There is a Greek dish called Fasolakia that's kind of similar to this (but it's cooked much longer and uses fresh tomatoes, also sometimes has potatoes.)

  31. oh yum! So many great flavors! This reminds me of a dish my mom used to make, but hers was just the beans and tomatoes. This dish brings it to a whole new level! 😉 Brava!

Leave a comment »