I know. I know. Back-to-back vegetarian recipes? No, I’m not dying. Everything is just fine. I had an idea for this recipe and just had to run with it. It turned out so well, I had some for dinner, then had the rest for lunch over the course of a few days. Fear not, I’ll give you a bacon recipe sometime soon so you can stop worrying about the direction of the website.
Time: 20 minutes
Serves: 6
Ingredients:
1 tablespoon extra-virgin olive oil
2 cloves garlic finely chopped or grated
1 onion – diced
2 roma tomatoes – diced
2 19-ounce cans romano beans – rinsed and drained
1 teaspoon kosher salt
1 pinch fresh ground black pepper
¼ cup pitted black olives – chopped
1 tablespoon fresh basil – chopped
1 tablespoon red wine vinegar
Preparation:
Place a deep frying pan on medium heat and add the oil. Add the onion and garlic, stirring occasionally for three minutes.
Stir in the tomatoes and cook for three minutes.
Add the beans, salt and pepper. Cook, stirring occasionally for three minutes.
Remove from heat, then stir in the olives, basil and vinegar. Serve warm.