You’ll be amazed at how much two ingredients can transform green beans. Blending olives with olive oil creates a chunky sauce with enough flavor to carry the day. We also love this with Italian-Style Pork Chops (page 23) and Braised Chicken with Peppers and Mushrooms (page 129).
Recipe information
Yield
serves 4
Ingredients
1/4 cup pitted kalamata olives
2 tablespoons olive oil
1/2 pound green beans, trimmed
Preparation
Step 1
Combine the olives and olive oil in a blender or mini food processor and pulse to a coarse consistency.
Step 2
Meanwhile, bring a pot of salted water to a boil. Cook the green beans until tender, 8 to 10 minutes. Drain the beans and toss with the olive mixture.
[The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved.
Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted.
Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.
