Caponata-Style Green Beans
User Reviews
5
Caponata-Style Green Beans
Description
This dish begins by sautéing diced yellow onion and sliced garlic in olive or grapeseed oil until soft and fragrant. Canned diced tomatoes, white balsamic vinegar, golden raisins, honey, crushed red pepper, and salt are added and cooked down until the liquid reduces and flavors concentrate, forming a caponata-style topping enriched with fresh oregano and parsley.
The green beans are cooked separately by sautéing them over medium-high heat with oil and salt until tender but still crisp and bright green, sometimes developing a slight char. Toasted pine nuts are prepared separately and used as a garnish to contribute texture and warmth.
The final presentation layers the green beans with the flavorful caponata topping, providing a balance of textures and flavor dimensions: the bean’s freshness, the topping’s sweet and vinegary complexity, and pine nuts’ crunchy finish. This dish can serve as an elegant side dish that complements a variety of meals.
Essential equipment includes a saucepan for the caponata topping and a sauté pan for the green beans and pine nuts, with attention to cooking times to preserve the beans’ texture and the topping’s rich flavor.
Ingredients
- 3 tablespoons olive oil for Passover use olive oil, or grapeseed oil, divided
- 1 onion medium yellow, diced small
- 4 cloves garlic sliced
- 14.5 ounces tomato 1 can, diced and peeled
- 2 1/2 tablespoons white balsamic vinegar (for gluten free choose a certified gluten free balsamic vinegar)
- 2 1/2 tablespoons golden raisins
- 1 1/2 tablespoons honey for vegan use agave, or agave nectar
- 1/8 teaspoon crushed red pepper
- salt
- 1 1/2 tablespoons oregano fresh, roughly chopped
- 1 tablespoon parsley fresh, roughly chopped
- 1 pound green beans fresh, trimmed
- 2 teaspoons pine nuts for garnish, toasted
Instructions
- Wash and trim green beans, set aside. Peel and dice onion. Slice garlic. In a pan, sauté onions in 1 1/2 tbsp olive or grapeseed oil. Cook until soft and slightly translucent. Add the garlic and continue to cook till fragrant; don't let the garlic burn.
- Add canned tomatoes, vinegar, raisins, honey, crushed red pepper and a pinch of salt. Stir.
- Cook down until most of the liquid has been reduced, about 15-20 minutes. Stir in the oregano and parsley. Remove from heat.
- Heat a sauté pan over medium high heat. Once hot add green beans, 1 ½ tbsp olive or grapeseed oil and a pinch of salt. Cook the beans for a few minutes, stirring frequently, until tender crisp. They should be bright green with a lightly charred exterior and be tender, but not soft. Transfer to a serving plate.
- Using the same pan you used to cook the green beans, toast pine nuts over medium heat until lightly toasted and golden.
- Spoon caponata topping over the cooked green beans. Garnish with toasted pine nuts.
Notes
- Use two pans: one to cook down the tomato topping, another to sauté the green beans and toast pine nuts separately.
- For Passover or gluten-free versions, choose suitable oils and certified gluten-free vinegar.
- Gently reduce the tomato mixture until thickened, about 15-20 minutes.
- Cook green beans until tender-crisp to retain bright color and slight char.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Calories | 234kcal | 12% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Sodium | 161mg | 7% |
| Potassium | 589mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 20g | 40% |
| Vitamin A | 1035IU | 21% |
| Vitamin C | 28mg | 31% |
| Calcium | 123mg | 12% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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