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Green Beans with Olives


Coarse salt and ground pepper
1 1/2 pound green beans, trimmed
1 jar (9 ounces) pimiento-stuffed olives, drained and rinsed
1 cup fresh parsley leaves
2 anchovy fillets
3 tablespoons extra-virgin olive oil
1 tablespoon red-wine vinegar


  1. In a large pot of boiling salted water, cook green beans until crisp-tender and bright green, about 6 minutes. Drain and return to pot.
  2. Meanwhile, in a food processor, pulse olives, parsley, anchovies, oil, and vinegar until olives are finely chopped.
  3. Add to beans and stir to combine. Season with pepper.
  4. Serve at room temperature.

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