Green Beans with Tomatoes and Kalamata Olives

Cook anything with tomatoes and olives and you’ve got yourself a Mediterranean dish. So simple and so delicious. Whether you want to give your regular steamed green beans a more exciting facelift, or you just want to pretend that you are vacationing somewhere on the Mediterranean coastline – this dish is for you.


1lb/500gr green beans
4 chopped tomatoes
1 cup pitted and halved kalamata olives
3 tsp minced garlic
¼ cup olive brine
3 tbsp oil
½ tsp cumin
 salt and pepper


Preparation time: 40 minutes
Servings: 4

Boil a large pot of water.

Remove the ends of the green beans and chop them into thirds. 

When water is boiling, add salt and blanch green beans in water for 2 minutes.

Remove green beans from hot water and place them in a bowl with ice water to reduce their temperature. 


On medium heat in a wide deep pan sauté minced garlic in oil for 30 seconds.

Add blanched green beans, cumin, salt, and pepper. Stir for 1 minute. 

Cover and let cook for 5 minutes. Stir occasionally.

Add chopped tomatoes and stir.  Cover and let cook for 5 minutes.

Add olives and olive brine. Mix. Cover and let cook for 7-10 minutes. 

 Serve warm.