From "True Grits . . . Tall Tales and Recipes from the New South," published in cooperation with your Daily InBox newsletter.


  • 1/2 cup water
  • 1 pound fresh green beans, trimmed
  • 1 onion, chopped
  • 4 cloves of garlic, minced
  • 2 tablespoons olive oil
  • 4 large tomatoes, peeled, seeded, chopped
  • 1/2 cup dry white wine
  • 1 (2-ounce) can sliced black olives, drained
  • 1 tablespoon lemon juice
  • 1/4 teaspoon pepper


*  Bring the water to a boil in a large saucepan.  Add the beans; reduce the heat to medium.  Simmer, covered, for 10 minutes or until tender.  Drain and keep warm.

*  Saute the onion and garlic in the olive oil in a large skillet over high heat for 5 minutes or until tender.  Stir in the tomatoes and wine.  Bring to a boil; reduce the heat.  Simmer for 20 minutes, stirring occasionally.  Stir in the olives.

*  Spoon the sauce over the green beans in a serving bowl.  Sprinkle with the lemon juice and pepper.


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