Green Beans with Olives and Capers

Ingredients

• 14 oz (400g) green beans (tops and bottoms trimmed)
• 14 oz (400g) chopped tomatoes ((we used Mutti polpa))
• 1 tablespoon tomato paste
• 2 cloves garlic (peeled but kept whole)
• 2 tablespoons capers (jarred in brine)
• ½ cup (70g) Kalamata olives
• 1 teaspoon dried oregano
• Salt and pepper
• Olive oil

Steps

1. 1

   Heat a large pan on a medium-low heat and add around 2 tablespoons of olive oil. Add the two whole, peeled garlic cloves and fry gently until lightly golden and fragrant.

2. 2

   Add the chopped tomatoes, then fill the can halfway with water (about 200ml or 3/4 cup) and add that to the sauce alongside the tomato paste, oregano and a good pinch of salt and pepper.

3. 3

   Stir everything until combined, then add the trimmed green beans. Cover with a lid and simmer for 20 minutes or until the green beans are cooked through.

4. 4

   Add the olives and capers and stir them through for a minute, remove the garlic then serve.