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Kalyn's Kitchen

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.

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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!

Ingredients:

  • 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)

Directions:

  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.

Notes:

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.

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    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!