Name: Green Beans with Tomatoes and Olives
Total time: 35 min
Ingredients: 5 ounces grape tomatoes, halved; 1/2 cup pitted kalamata olives, halved; 1/4 cup extra-virgin olive oil; 1 shallot, minced; 1 tablespoon red wine vinegar; 2 garlic cloves, minced; Salt and pepper; 1 1/2 pounds green beans, trimmed and cut into 2-inch lengths; 1/2 cup water; 3 tablespoons chopped fresh basil

Why This Recipe Works

We were after a fresh, Mediterranean-inspired green bean side. While many recipes for green beans call for blanching and then sautéing them, we sautéed the green beans first to get browning and then added water to the pan and covered it to steam them. Once the green beans were fully tender, we uncovered the pan and stirred in a mixture of tomatoes, olives, garlic, vinegar, and olive oil to infuse them with flavor. A final sprinkling of basil brightened things up.

Before You Begin

The green beans don't need to be cut into perfect 2-inch pieces; a little variety in length is fine.

Instructions

Combine tomatoes, olives, 2 tablespoons oil, shallot, vinegar, garlic, 1 teaspoon salt, and ½ teaspoon pepper in bowl. Set aside.

Heat remaining 2 tablespoons oil in 12-inch skillet over medium heat until shimmering. Add green beans, ¼ teaspoon salt, and ⅛ teaspoon pepper and cook, stirring occasionally, until spotty brown, 5 to 7 minutes.

Add water, cover, and cook until green beans are nearly tender, 5 to 7 minutes. Stir in tomato mixture and cook, uncovered, until green beans are fully tender and tomatoes just begin to break down, about 2 minutes. Off heat, stir in basil and season with salt and pepper to taste. Serve.