Schlagwort-Archive: green beans

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


  • 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


978-1408869000 *

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


  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

WHB #74: Potato hummus with beans and lamb chops


Becky from Key Lime and Coconut is hosting the span style=“ font-weight: bold;“>Weekend Herb Blogging 27.04.2021 **

. Don’t miss the recap on her site.

Rosemary 004Like Kalyn I used tahini for my dish and rosemary, the only herb, that grows without any problems in my garden. As a child I didn’t like rosemary, because they reminds me of fir needles, so do my sons. That’s the reason I always chop the needles and the whole family is pleased.

-========= REZKONV-Recipe – RezkonvSuite v1.4 Button German
Title: Potato hummus with beans and lamb chops
Categories: Main dish
Yield: 4 Servings

Potato hummus with beans and lamb chops


3 cloves   Garlic
1 kg   Potatoes, floury
      Salt, pepper
450 grams   Green beans, frozen
1     Onions
12     Lamb chops,about 75 g each
2 sprigs   Rosemary
1-2 teasp.   Butter
2 tablesp.   Olive oil
4 tablesp.   Sesame paste, Tahini, about 50 g
1 teasp.   Lemon juice
2 teasp.   Sesame, black and white


  LECKER, Kochen & Genießen, Januar/Februar 2007, p.15
  Edited *RK* 03/17/2007 by
  Ulrike Westphal


1. Peel garlic and potatoes. Cut potatoes into chunks and cook with 2 cloves of garlic in salted water about 20 minutes. Knoblauch schälen.

2. Cook beans covered in 100 ml boiling and salted water about. 8 to 10 minutes. Peel onion and dice. Wash rosemary. Dice remaining garlic.

3. Heat butter in a saucpan and fry onion until soft and transparent. Drain beans and mix with onions. Keep warm.

4. Fry lamb chops for 2-3 minutes from both sides. Add rosemary and garlic and fry for a few minutes. Season lamb chops with salt and pepper.

5. Drain potatoes and mash. Stir in the tahini. Season with salt and lemon juice. Arrange with lamb chops and beans. Sprinkle with sesame.


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