Green beans are very seasonal here. They show up for a couple months, the conventional ones are pricy (the broader style are more affordable), and then they’re gone until the next spring. I usually make them using this Sweet and Spicy Green Beans recipe, but decided to try something different, from Captious Vegetarian.
This is what I did:
In a skillet saute:
· 2 tsp. olive oil
· 1/2 onion, diced
· 1/4 tsp. dried chili flakes
· 3 garlic cloves, minced
· 1 lb fresh green beans
· 1/2 tsp. dry oregano
Finally, while the green beans are cooking, add:
· 1/2 cup tomato sauce
· 10-20 kalamata olives, chopped
Stir and heat through, then serve.
Optional: sprinkle with a little crumbled feta.
Comments: Upon a closer look, this is essentially green beans in spaghetti sauce. And that’s basically what it tasted like. Not bad, but not very exciting either. (I didn’t use feta, as it’s hard to find/expensive. I thought about adding parmesan, but decided not to.)