I really liked these beans. And they were easy to make. And they seemed to adapt well to using frozen beans and tinned tomatoes, so that makes it convenient as an unplanned, thorw-together, last-minute addition to a meal. Perfect! I'm terrible at predicting what fresh produce I need to get and when and then using it in a timely fashion, so the more fresh, frozen, dried, or otherwise shelf-stable or long-lasting ingredients I can use the better!

Green Beans with Tomatoes and Olives

Adapted from Cook's Country February/March 2018

Ingredients

• 100g diced tomatoes
• 15 kalamata olives, pitted and halved
• 4 tsp. olive oil, divided
• 1/4 red onion, minced
• 1 clove garlic, minced
• 1 tsp. lemon juice or red wine vinegar
• 1/4 tsp. coarse sea salt, ground
• 1/4 tsp. black peppercorns, ground
• 500g frozen green beans
• 1 Tbsp. minced fresh basil

Directions

1. Combine tomatoes, olives, 2 tsp. of the olive oil, onion, garlic, lemon juice, salt, and pepper and set aside.
2. Heat remaining 2 tsp. of oil over medium-high heat.
3. Add beans and cook, stirring occasionally, for 7-9 minutes.
4. Reduce temperature to medium-low.
5. Add tomato mixture and cook for another 2-3 minutes.
6. Remove from heat and stir in basil.