Baked green beans with olives

Years ago I baked on Tuesday with Kayte, Margaret, Nancy and Peggy through Dorie Greenspan’s Baking: From My Home to Yours *. With Kayte I was in loose email contact all over the years and this year it was really close to meet Kayte in person, but, you know what happened. Now those Ladies decided to found a new group, Good Friends Good Food, just to cook „together“ in our kitchens, miles and miles apart. Just for fun, chatting, to enjoy cooking together. I liked the idea, so I joined the group; every fortnight we cook with the same ingredient and see what each made of it. This week we cook with green beans.

I have so many underused cookbooks in my shelf, a good occasion to flip through River Cottage Much More Veg. I decided to prepare

Baked green beans with olives

Baked green beans with olives

It sounded uncomplicated, throw everthing together and bake it in the oven. Unfortunately we had to wait 30 minutes longer than the book said. The wait was worth it, a real delicious meal.

See what Donna, Kayte, Margaret, Nancy and Peggy made with green beans.

Baked green beans with olives

Menge: 3 generous servings

Baked green beans with olives

Baked green beans with olives, a delicious meal from green beans baked in a thick, garlicky tomato sauce topped with olives

Ingredients:

  • 2 400-grams-tins tomatoes; Ulrike: half fresh from the garden
  • 2 cloves garlic, peeled and sliced
  • 1 tbsp. olive oil
  • 500 gram green beans, stalk ends trimmed
  • 75 grams, black olives, pitted, roughly chopped; about 100 grams stone in, I used black from Turkey
  • sea salt
  • black pepper, freshly ground

SOURCE

978-1408869000 *

modified by Ulrike Westphal from:
River Cottage
Much More Veg:
175 vegan recipes for simple, fresh and flavourful meals
*
ISBN: 978-1408869000

PREPARATION

  1. Preheat the oven to 190 °C/ Fan 170 °C/gas 5/374 °F/fan 338°F
  2. Open the tins of tomatoes and tip them into a smallisch roastring tray. Roughly crush the tomatoes with your hands, removing any white stalky ends. Ulrike: I quartered my own tomatoes and used 1 tin chopped tomatoes. Add the sliced garlic and stir in the olive oil with some salt and pepper. Cook in the oven for 20 minutes until reduced down to a thick sauce.
  3. Take the tomatoes from the oven, stir them around well, than add the beans. Fold them over in the tomato sauce then return to the oven and roast for another 20 – 30 minutes or until the beans are tender Ulrike: 1 hour.
  4. Stir in the olives and serve, hot or at room temperature.

I had the baked green beans with olives also for lunch at work.
Baked green beans with olives
total time: 1 h 40 minutes
preparation time: 15 minutes
cook/bake: 50 – 1 h 20 minutes

 
 
*=Affiliate-Link zu Amazon

10 thoughts on “Baked green beans with olives

  1. Peggy

    This is the second comment I have tried to leave so if you have multiple ones from me I apologize. These beans look delicious and I am sure that I would love them! I will try them soon!

    Antworten
  2. Pingback: Good Friends, Good Food! | Tea and Scones

  3. Kayte

    It is so nice cooking with you again, Ulrike. And drat those Covid restrictions so we could not meet up this year. This dish looks so good and such a nice deal that you go to use your fresh garden tomatoes in it. I think this would be such a great recipe for us to make because we love green beans, tomatoes, and olives…I will put this together now that the winter season is coming up and a nice cooked vegetable dish is so welcome. And, I will make note of the cooking time like you suggested.

    Antworten
  4. Margaret Ortigo

    It is nice to be back in the kitchen with you, Ulrike.if you show up at Kayte’s let me know. I’ll drive north.

    This does look yummy. I would never have thought of putting olives in with the beans.

    Antworten
  5. zunehmendwild

    Solche gemüsigen Backofengerichte mag ich sehr. Die grünen Bohnen mit Oliven stehen schon auf der Nachkochliste. Bei grünen Bohnen bin ich oft relativ einfallslos, obwohl ich sie gern mag. :-o

    Antworten
  6. Pingback: Baked aubergine pasta with tomatoes - kuechenlatein.com

Schreibe einen Kommentar

Deine E-Mail-Adresse wird nicht veröffentlicht. Erforderliche Felder sind mit * markiert.