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Caponata-Style Green Beans
5 from 24 votes

Caponata-Style Green Beans

Caponata-Style Green Beans pairs bright, tender-crisp green beans with a cooked-down topping of tomatoes, onion, garlic, golden raisins, and vinegar. The topping combines sweet, tart, and slightly spicy flavors with fresh herbs, adding complexity to the simple sautéed green beans. Toasted pine nuts finish the dish with crunch and nutty notes.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Calories: 234 kcal
Course: Side Dish
Cuisine: Italian

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

    Cup of Yum
  1. 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. 
  2. Add canned tomatoes, vinegar, raisins, honey, crushed red pepper and a pinch of salt. Stir.
  3. Cook down until most of the liquid has been reduced, about 15-20 minutes. Stir in the oregano and parsley. Remove from heat.
  4. 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.
  5. Using the same pan you used to cook the green beans, toast pine nuts over medium heat until lightly toasted and golden.
  6. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 234

% 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.