Instructions: In a small, nonstick frying pan, toat the pine nuts until golden brown. Remove from heat and reserve.

Remove the tips and tails from the green beans and cut them into 1 1/2 inch lengths, Bring a big pot of salted water to a boil and poach the beans until tender but still firm, about 7 minutes. Drain into a colander. In a saute pan, heat the butter and oil and add the beans, Saute 1 minute, then add onion and cook until translucent, not brown. Add the garlic, tomatoes and olives. Saute for 2-3 minutes. Add the pine nuts and serve immediately.

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