How to make it

  • Place the beans in a medium non-stick skillet and set aside.
  • Prepare herb mixture. Combine olive oil and garlic in a small skillet and cook on low heat until garlic is soft, about 3 minutes.
  • Increase heat slightly and add rosemary and thyme. Cook until the herbs begin to sizzle and little bubbles dance around them - do not let garlic burn.
  • Add the bean cooking liquid (or other stock) and olives, increase heat and boil for two minutes. Remove from heat.
  • Scatter the parsley and basil over the beans in the other skillet. Pour the dressing over them and cook over medium-high heat until the liquid is almost all absorbed by the beans.
  • Remove from heat and add the lemon juice, salt and pepper.
  • Serve warm or at room temperature.
  • Recipe from "A New Way To Cook," by Sally Schneider

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Reviews & Comments 2

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  • pennsy 9 years ago

    Most things with olives are a favorite of mine - but, beans and olives, a tasty combination.

    Was this review helpful? Yes Flag
  • rosemaryblue 9 years ago
    Love this!
    Was this review helpful? Yes Flag

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