Green beans simmered with olives and capers in a simple garlic and tomato sauce. This quick, flavour-packed side takes about 30 minutes and pairs beautifully with chicken, fish or grilled meats. It also travels well for barbecues and picnics.
I love green beans in tomato sauce — a classic Italian side — and wanted a version with a bolder pizzaiola-style flavour. The sauce is kept simple with garlic, tomatoes and oregano, while capers and olives add a bright umami note.
This recipe is easy and delicious. Serve it with roasted chicken thighs or fish for weeknight dinners, or bring it to gatherings as a tasty, make-ahead side.
Ingredient notes
- Canned tomatoes and tomato paste: Use good-quality canned tomatoes (Mutti polpa works well). Better tomatoes make a noticeable difference.
- Green beans: Rinse and trim the ends before cooking.
- Capers: I use jarred capers in brine. If yours are packed in salt, rinse them first.
- Olives: Use your favourite variety; Kalamata olives add a nice depth.
- Herbs: Dried oregano is classic here. Fresh basil can be added at the end for a brighter finish.
Recipe tips
Make it spicy: Add chilli flakes or fresh red chilli to the sauce for heat.
More garlic flavour: Finely chop or mince the garlic before adding if you prefer a stronger garlic note.
Yes. This dish stores well in the fridge for up to 3 days and can be reheated on the stove or served at room temperature.
Frozen green beans work well. Avoid canned green beans because they tend to be too soft and can become mushy.
More delicious side dishes to try
Sides
Patate Apparecchiate (Sicilian Potatoes with Onions and Olives)
Sides
Garlicky Chickpeas and Cavolo Nero
Salads
Insalata Pantesca (Sicilian Potato Salad)
Sides
Peperoni Ammollicati (Peppers and Breadcrumbs)
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Green Beans with Olives and Capers
By Emily
Equipment
- large pan with a lid
Ingredients
- 14 oz (400g) green beans, tops and bottoms trimmed
- 14 oz (400g) chopped tomatoes (we used Mutti polpa)
- 1 tablespoon tomato paste
- 2 cloves garlic, peeled but kept whole
- 2 tablespoons capers, jarred in brine
- ½ cup (70g) Kalamata olives
- 1 teaspoon dried oregano
- Salt and pepper
- Olive oil
Instructions
- Heat a large pan over medium-low heat and add about 2 tablespoons of olive oil. Add the two whole, peeled garlic cloves and fry gently until lightly golden and fragrant.
- Add the chopped tomatoes, then fill the empty tomato can halfway with water (about 200ml / 3/4 cup) and pour that into the pan. Stir in the tomato paste, oregano and a good pinch of salt and pepper.
- Stir to combine, then add the trimmed green beans. Cover and simmer for 20 minutes, or until the beans are tender.
- Stir in the olives and capers for a minute, remove the garlic cloves, adjust seasoning if needed, then serve warm.
Notes
Helpful Info for All Recipes
- I use extra virgin olive oil unless stated otherwise.
- For canned or jarred tomatoes I recommend Cirio or Mutti for the best flavour.
- Vegetable sizes are medium unless noted.
- All recipes are tested using a fan (convection) oven where applicable.
- Nutrition is automatically calculated and should be treated as an estimate.
Nutrition
| Carbohydrates: 9 g
| Protein: 2 g
| Fat: 3 g
Nutrition information is an approximation.