Recipe for Braised Green Beans with Olives and Capers 
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Yield:
1
Ingredients:
Amount Ingredient
This chunky, flavorful braise of vegetables, which would be terrific served
alongside grilled tuna or chicken, can be made one day ahead, refrigerated and
brought back to room temperature.
1 tbl extra-virgin olive oil
3 med garlic cloves, minced
1 lb green beans, ends snapped off
4 x canned tomatoes, chopped, with enough packing juice added to equal 1 cup
8 lrg black olives, such as Kalamata, pitted and chopped
1 tsp drained capers
1 tbl minced fresh basil leaves
Salt
Instructions:
Instructions: 1. Heat the oil in a large saute pan. Add the garlic and saute over medium heat until golden, about 1 minute. Add the beans and stir to coat them well with the oil and garlic.

2. Add the tomatoes, olives and capers to the pan and bring the liquid to a boil. Reduce the heat to medium-low, cover the pan, and simmer, stirring two or three times, until the beans are tender but still offer some resistance to the bite, about 20 minutes.

3. Uncover and cook to evaporate any remaining tomato liquid, 1 to 2 minutes.

Stir in the basil and salt and pepper to taste. Serve immediately.

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