If you’ve ever thought green beans were a little… boring, this recipe is here to change your mind. These caponata-style sautéed green beans are inspired by the bold, sweet-and-tangy flavors of traditional Sicilian caponata, minus the eggplant, with a modern twist. Fresh, crisp green beans are pan-seared and topped with a rich tomato-based sauce that’s loaded with Italian flair. It’s an elegant side dish that’s just as perfect for a holiday meal as it is for a weeknight dinner.
Love green beans? Try my green beans and mushrooms with plum sauce and green bean pepper salad, too.
If you’re unfamiliar, caponata is a traditional Sicilian dish made with eggplant, tomatoes, onions, and olive oil, often served at room temperature as a relish or side. With Spanish and maritime roots, caponata is known for its sweet, tangy, and savory flavor profile, originally made with squid and vinegar for preservation. Though recipes vary by region, its bold, complex taste makes it a flavorful addition to any table.
This caponata-style green beans recipe is a modern twist on the classic. A simple recipe with minimal prep time and a quick cooking time, fresh green beans are pan-seared until tender, then topped with a vibrant tomato-based caponata sauce, perfect for the holidays or entertaining. You can prep the sauce ahead (it gets better with time), then assemble just before serving. Try it as a holiday side dish, a topping for seared salmon, or even spooned onto crostini or sliced sourdough pita for an easy appetizer.
Recipe Ingredients and Notes
Please be sure to scroll down to the recipe card for the complete details!
- Oil – I use olive oil when preparing this dish. However, grapeseed oil will also work to sauté the veggies.
- Aromatics – Yellow onion and fresh garlic add a sweet, savory, pungent flavor base to the caponata sauce.
- Tomatoes – Use canned, diced, and peeled tomatoes for the caponata topping. Keep the juices!
- White Balsamic Vinegar – This adds a subtle, sweet, tangy taste. For gluten-free sautéed green beans, choose a certified gluten-free balsamic vinegar
- Raisins – golden raisins add a slightly chewy texture and delicious sweetness that balances the savory, tangy flavors.
- Sweetener – Honey or agave nectar helps balance the acidity of the tomatoes.
- Herbs and Spices – Crushed red pepper flakes, salt, fresh oregano, and fresh parsley create a savory, herbaceous flavor with a hint of spice. Add more or less red pepper flakes, depending on your heat preferences.
- Green Beans – Look for fresh green beans that are bright green and free from discoloration or brown spots. I like Haricots Verts (also known as French green beans), but any variety will work. I don’t recommend using canned or frozen green beans for sautéing.
- Pine Nuts – Toasted until golden, these add a satisfying crunch and a rich, nutty flavor. If preferred, almonds also work.
How to Sauté Green Beans with Caponata Sauce
- Prep and sauté. Wash and trim the green beans, removing the stem end. Then, peel and dice the onion and slice the garlic. Heat oil in a pan, and sauté the onions until soft and translucent. Add the garlic, and cook just until fragrant. Be careful not to burn!
- Combine and cook. Stir the tomatoes, vinegar, raisins, honey, crushed red pepper flakes, and salt into the veggies. Then, cook until most of the liquid reduces, stir in the orange and parsley, and remove the pan from the heat.
- Cook the green beans. Next, heat oil in a sauté pan over medium-high heat, and sauté the green beans with a pinch of salt just until they’re crisp-tender. This means they’re still bright green with a lightly charred exterior. They will be tender but not yet soft! Transfer the green beans to a plate.
- Toast. In the same pan, toast the pine nuts just until golden.
- Serve. Spoon the caponata topping over the cooked green beans. Sprinkle the toasted pine nuts on top. If serving the sautéed string beans without the sauce, add a squeeze of fresh lemon juice, lemon zest, and Parmesan cheese for extra flavor. Then, enjoy as a tasty vegetable side dish with a protein-rich main dish such as roasted turkey, pork chops, or steak.
Caponata-Style Green Beans
Ingredients
- 3 tablespoons olive oil, divided
- 1 medium yellow onion, diced small
- 4 cloves garlic, sliced
- 14.5 ounces tomatoes, diced and peeled (1 can)
- 2 1/2 tablespoons white balsamic vinegar (for gluten free choose a certified gluten free balsamic vinegar)
- 2 1/2 tablespoons golden raisins
- 1 1/2 tablespoons honey or agave nectar (for vegan use agave)
- 1/8 teaspoon crushed red pepper
- Salt
- 1 1/2 tablespoons fresh oregano, roughly chopped
- 1 tablespoon fresh parsley, roughly chopped
- 1 pound fresh green beans, trimmed
- 2 teaspoons pine nuts, toasted (for garnish)
NOTES
Instructions
- Wash and trim green beans, set aside. Peel and dice onion. Slice garlic. In a pan, sauté onions in 1 1/2 tbsp olive oil. Cook until soft and slightly translucent. Add the garlic and continue to cook until fragrant; don't let the garlic burn.
- Add canned tomatoes, vinegar, raisins, honey, crushed red pepper and a pinch of salt. Stir.
- Cook down until most of the liquid has been reduced, about 15-20 minutes. Stir in the oregano and parsley. Remove from heat.
- Heat a sauté pan over medium high heat. Once hot add green beans, 1 ½ tbsp olive oil and a pinch of salt. Cook the beans for a few minutes, stirring frequently, until tender crisp. They should be bright green with a lightly charred exterior and be tender, but not soft. Transfer to a serving plate.
- Using the same pan you used to cook the green beans, toast pine nuts over medium heat until lightly toasted and golden.
- Spoon caponata topping over the cooked green beans. Garnish with toasted pine nuts.
Nutrition
tried this recipe?
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FAQs
Leftovers will keep fresh in an airtight container in the refrigerator for up to 3-4 days. For the best results, I recommend storing the green beans and caponata sauce separately. To serve, reheat both components separately in the microwave or in a large skillet over medium heat.
This recipe works well as a side dish with any choice of main courses. Some of my family’s favorite pairings include poached fish fillets, baked eggplant sandwiches, and Mediterranean olive chicken.
Green beans are kosher for Sephardic passover, or for people who include kitniyot in their culinary tradition. I have included this recipe during my holiday cooking, along with many other Passover recipes.
Tori, my Italian family has been making a version of these green beans forever, mama, four sisters and one brother, plus me … some small, minor differences but not enough to comment upon. These are especially wonderful if using the very first picked beans right off my garden vine each summer. One of our all-time favorites. Thanks so much for sharing.
Interesting! an impressive dish to serve when we have company for a Shabbat meal – Thanks!
The Caponata Style Green Beans are simply divine. I made it for Rosh Hashana and I am getting ready to make it again for Succos when I will be having my guests. This is one of the nicest recipes for green beans that I have so far. Thanks Tori.
Great to hear that Nettie, thanks for writing 🙂
I made this for our Rosh Hashanah dinner and it as a big hit — and half my family is Italian! The caponata was delicious with some of my other dishes, too. I especially like it with quinoa. I will definitely make it again. Thank you, Tori!
Isn’t it great? I think it would go well with all kinds of things… on a toasted crostini, on top of zucchini, with couscous or as you said quinoa… so many possibilities.
Thank you for this! It went over so well with my husbands family for our Rosh Hashanah dinner. It was even good the next day!
You’re welcome Jennifer 🙂
I always trust that your recipes will be delicious. I bought some beans from the farmers market for $14 a lb. and they were worth it with your caponata. Thanks again Tori.
Wow, those are some expensive beans Marry! So happy the caponata did not disappoint. 🙂
I made this for Rosh Hashana; super taste, and beautiful on the plate. I used regular brown raisins. I think I will make it again for Succos. Thank you, thank you.
Terrific Nettie! Thanks for letting me know. I love this dish too, it’s a great way to dress up green beans.
Hi Tori,
This time of year I have wonderful tomatoes fresh from my garden. How many of them would I use in place of the canned ones in this recipe?
Many thanks and Shana Tova!
Hi Alice! Use 2 cups of diced tomatoes, make sure they’re peeled. If you’re not sure how to peel them, here’s a tutorial: https://toriavey.com/how-to-peel-tomatoes/
And Shana tova to you and yours!
Guess I´ll just make it. Yum yum
Love Caponata, it looks pretty served over beans!
I´ve heard about it but haven´t got the chance to try it. It sounds yummy 🙂
Yummy!!!!
Thanks for this recipe Tori as I never come across Caponata. It looks like our sambal –chillie pounded with onion and so on. sure will try it. I wonder why the head and tail of the green beans were not peeled ? We, Malaysia often do that to remove the hard fiber and it will look prettier. I will try the Caponata as it is a healthy dish by itself, can add to any recipe or even eat with bread , pasta !!
Hi Rebecca, the head and tail were not removed because these are baby green beans. They are very young and tender, so there is no need to remove the ends as you would with larger green beans.
Yum!!!
Looks delicious
Yum yum!!