Green Beans with Sundried Tomatoes and Capers


  • 2 sundried tomatoes in oil, plus 1 teaspoon of extra oil
  • 2 teaspoons capers, drained and rinsed
  • 2 ½ cups trimmed young wax beans
  • 1 tablespoon olive oil
  • Zest of 1 lemon, cut into thin strips


  1. Slice the sundried tomatoes into long, thin strips.
  2. Heat the oil from the sundried tomatoes in a small frying pan over medium heat and fry the capers, stirring often, for about 1 minute or until darkened and crisp. Drain on paper towels.
  3. Bring a saucepan of salted water to a boil. Add the beans and simmer for 3-4 minutes or until just tender.
  4. Drain, season with freshly ground black pepper, then toss with the sun-dried tomatoes, capers, olive oil, and strips of lemon zest.
  5. Serve hot or at room temperature.

Source: The Produce Bible by Leanne Kitchen