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
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.