Green bean and olive stew
- Heat a saucepan, add oil, sliced red onion and diced red pepper, then cook over a medium heat for 10 minutes until softened but not coloured. Add crushed garlic and cook for 30 seconds more.
- Add tomatoes and any juice and tomato paste, then cook over a medium heat for 5 minutes until liquid has reduced and the sauce has thickened.
- Stir in butter beans (rinsed and drained), olives and torn basil, simmer for 5 minutes, then season with salt and pepper to taste. Serve scattered with fresh oregano.
Tip: olives are the preserved fruit of the olive tree. Green olives are harvested before they are ripe and black olives are the ripe fruit. A variety of olives, generally preserved in brine, can be readily purchased.