Capers, juicy tomatoes, and chopped fresh parsley make this vegetable side dish flavorful enough for a special meal, but easy enough for everyday.
Low-Carb Diabetes-Appropriate Nut-Free Dairy-Free Soy-Free Heart-Healthy Vegan Vegetarian Egg-Free Gluten-Free
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3 tablespoons olive oil, divided
4 cloves garlic, thinly sliced
1 pound green beans, trimmed and cut into 1 1/2-inch pieces
¼ teaspoon salt
⅓ cup water
1 cup grape tomatoes, halved
1 tablespoon capers, rinsed and coarsely chopped
¼ cup chopped fresh parsley
Heat 2 Tbsp. oil in a large skillet over medium heat. Add garlic; cook, stirring occasionally, until golden, 2 to 3 minutes. Remove the garlic to a small plate with a slotted spoon, leaving the oil behind. Add beans and salt to the pan. Stir to coat. Add water; cover and cook, stirring occasionally, until the beans are just tender and the water is mostly evaporated, about 8 minutes. Add the remaining 1 Tbsp. oil, tomatoes, and capers to the pan. Cook, stirring occasionally, until the tomatoes are just beginning to break down, about 2 minutes. Remove from heat. Add parsley and the sizzled garlic. Stir to combine.