Serves: 4
Total Calories: 134
1 Snap off the stem ends of the green beans. Bring about 2 quarts of water to a boil in a large saucepan. Add the beans and salt to taste. Cook uncovered until the beans are crisp-tender, 4 to 5 minutes. Rinse the beans under cold water and drain well. Pat dry. Cut the beans into 1-inch pieces.
2 In a skillet large enough to hold all of the beans, melt the butter over medium heat. Add the onion and garlic and cook until tender and golden, about 10 minutes.
3 Stir in the beans, olives, and parsley until heated through, about 2 minutes. Serve hot.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Wax Beans with Olives recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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