2185
Green Beans with Garlic, Olives and Capers
This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.
Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.
Green Beans with Garlic, Olives and Capers
1 pound fresh whole green beans
¼ cup extra virgin olive oil
1 tablespoon minced garlic
1 cup chopped yellow onion
½ cup sliced or chopped Kalamata or other olives
¼ cup toasted pine nuts
2 tablespoons capers
½ cup roasted red peppers, sliced into strips
Snip the ends off the green beans, and wash them well in clean water. Blanch them by immersing them in boiling, slightly salted water for 1 minute and then shocking them in ice water to stop the cooking. This can be done ahead of time, or you can substitute frozen whole green beans.
In a sauté pan, heat olive oil and fry the garlic until it begins to clear, then add onions and sauté until they begin to caramelize, or turn light brown.
Add the green beans and half the olives, pine nuts, capers and red peppers. Heat through, tossing gently. At service time, top each portion with some of the remaining olives, pine nuts, capers and red peppers.