Ingredients
Directions
Heat a large stovetop pan on medium-high. Add the onions and dry sauté them by continuously stirring until they start to soften and brown slightly, about 2–3 minutes. Add 1–2 tablespoons of water as needed to deglaze the pan.
Add the garlic and cook for 30 seconds.
Stir in the green beans, dried oregano, sherry vinegar, and tomato paste, cooking for another minute.
Add the bay leaves, tomatoes, and vegetable broth. Bring to a boil, then simmer for 15–20 minutes until the broth is evaporated and the sauce has thickened, stirring occasionally to be sure the tomatoes don’t stick.
Lastly, fold in the olives, capers, basil, and parsley. Remove from the heat.
Add salt and pepper to taste, if desired.
Chef's Notes
Substitutions
Use red wine vinegar in place of sherry vinegar.
Substitute all parsley for basil or all basil for parsley.
Use yellow onion or shallots in place of white onion.
Use green olives in place of Kalamata olives.
Add more delicious nutrition
Top the green beans with more herbs like chives, rosemary, or oregano.
Stir in some spinach or other leafy greens.
Sprinkle nutritional yeast on top of the dish for a cheesy flavor.
Storage
Store in an airtight container in the refrigerator for 5–7 days or in the freezer for up to 90 days.
Ingredients
Directions
Heat a large stovetop pan on medium-high. Add the onions and dry sauté them by continuously stirring until they start to soften and brown slightly, about 2–3 minutes. Add 1–2 tablespoons of water as needed to deglaze the pan.
Add the garlic and cook for 30 seconds.
Stir in the green beans, dried oregano, sherry vinegar, and tomato paste, cooking for another minute.
Add the bay leaves, tomatoes, and vegetable broth. Bring to a boil, then simmer for 15–20 minutes until the broth is evaporated and the sauce has thickened, stirring occasionally to be sure the tomatoes don’t stick.
Lastly, fold in the olives, capers, basil, and parsley. Remove from the heat.
Add salt and pepper to taste, if desired.
