Green Beans with Sun-Dried Tomatoes and Olives

Green bean tomato close up.jpg

I began my spring cleaning early this year. After a non-stop year of cooking, my refrigerator and pantry could wait no longer. Interestingly I found some real treasures that needed to be used,  sun-dried tomatoes in extra virgin olive oil and oil-cured black olives. At the same time, my local farmer, CSA, delivered some stellar organic green beans. In the summer I usually pair green beans with fresh tomatoes. In the winter months, sun-dried tomatoes are a much better flavor pairing. Necessity is the mother of invention. So, I quickly created and prepared this recipe. What a lovely inspiration! I will be making this one many times again when green beans are abundant.

Green bean tomato ingred.jpg

4 servings

INGREDIENTS:

1 pound fresh green beans, trimmed

1 tablespoon extra virgin olive oil

½ cup onion, small diced

¼ cup sun-dried tomatoes with oil, small diced

2 tablespoons oil-cured black olives or Kalamata olives, chopped

Sea salt and fresh ground black pepper to taste

1 tablespoon fresh dill, chopped (optional garnish)

DIRECTIONS:

  1. Blanch the green beans in a boiling pot of water until tender yet still crisp. Drain.

  2. Heat the olive oil in a large sauté pan. Add the onions and cook until softened and translucent. Add the sun-dried tomatoes with oil, olives, and green beans. Toss and heat until heated through—season with salt and pepper. Serve topped with fresh dill.

    Note: Kalamata olives can be used in place of sun-dried tomatoes.

Green Beans with Sun-Dried Tomatoes and Olives

Green Beans with Sun-Dried Tomatoes and Olives
Yield: 4 servings
Author:
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
I began my spring cleaning early this year. After a non-stop year of cooking, my refrigerator and pantry could wait no longer. Interestingly I found some real treasures that needed to be used, sun-dried tomatoes in extra virgin olive oil and oil-cured black olives. At the same time, my local farmer, CSA, delivered some stellar organic green beans. Necessity is the mother of invention. So, I quickly created and prepared this recipe. What a lovely inspiration!

Ingredients

  • 1 pound fresh green beans, trimmed
  • 1 tablespoon extra virgin olive oil
  • ½ cup onion, small diced
  • ¼ cup sun-dried tomatoes with oil, small diced
  • 2 tablespoons oil-cured black olives or Kalamata olives, chopped
  • Sea salt and fresh ground black pepper to taste
  • 1 tablespoon fresh dill, chopped (optional garnish)

Instructions

  1. Blanch the green beans in a boiling pot of water until tender yet still crisp. Drain.
  2. Heat the olive oil in a large sauté pan. Add the onions and cook until softened and translucent. Add the sun-dried tomatoes with oil, olives, and green beans. Toss and heat until heated through—season with salt and pepper. Serve topped with fresh dill.

Notes:

Kalamata olives can be substituted for oil-cured olives.

Calories

155.45

Fat (grams)

11.30

Sat. Fat (grams)

1.08

Carbs (grams)

13.39

Fiber (grams)

4.20

Net carbs

9.18

Sugar (grams)

6.30

Protein (grams)

3.04

Sodium (milligrams)

201.87

Cholesterol (grams)

0.00
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
green beans, sun-dried tomatoes, oil-cured black olives
vegetables, side dish
American
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Linda HierholzerSIDESComment