I’m always looking for easy side dishes that can double as a main dish. I don’t eat meat much anymore, if ever, so I like to make a side dish that can be my main dish. These sautéed green beans are just the versatile side/main to fit the bill.
I like to use fresh haricot verts, but when those aren’t available, I don’t mind using frozen beans. (By the way, Trader Joe’s frozen green beans are the best I’ve found.)
I use a lot of sun-dried tomatoes during the winter when tomatoes aren’t in season. I love their deep, yet bright, flavor. They add a little bit of a “meaty” texture along with the olives. I also add some basil and plenty of garlic.
These sautéed green beans go really well with chicken, fish, pork, and beef. They go particularly well with my Slow Cooker Herbed Balsamic Pork Roast recipe.
- Sauteed Green Beans with Olives and Sun-Dried Tomatoes
- 2 Tbsp. olive oil
- 2 garlic cloves, thinly sliced
- ½ to ¾ cup julienned or roughly chopped sun-dried tomatoes*
- ½ cup chopped olives (I used an assortment of kalamata and green olives)
- ¼ cup lightly toasted pine nuts
- ½ tsp. dried basil
- 1 Tbsp. or more white wine vinegar or white balsamic vinegar
- salt and pepper, to taste
- 1½ lbs. fresh or frozen green beans
- Hot, cooked rice, for serving (optional)
- Heat the olive oil in a large, 10-12" skillet over medium-high heat. Add the garlic and cook for a few minutes, until it starts to soften and turn lightly golden brown. Add the sun-dried tomatoes, olives, and basil. Lower the heat a bit and cook for 1-2 minutes. Add the vinegar and cook for 30 seconds more. Add the green beans and a little bit of water. Sprinkle with some salt and pepper. (Go easy on the salt because the olives will be salty.) Continue cooking until beans are tender crisp. Taste and adjust seasonings. Serve on top of hot rice for a main dish or as a side to fish, chicken or pork.
This recipe originally appeared on 4 Men 1 Lady on January 11, 2013 as a guest post.