Sautéed Green Beans with Caponata Sauce

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 With Spanish and maritime roots, caponata is known for its sweet, tangy, and savory flavor profile, originally made with squid and vinegar for preservation.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

1. 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! 
2. 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. 
3. 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. 
4. Toast. In the same pan, toast the pine nuts just until golden. 
5. 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

Sautéed green beans topped with an Italian-inspired caponata sauce and toasted pine nuts. Tasty vegetarian side dish. Rosh Hashanah recipe.

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COURSE: Side Dish

Kosher Key: Parve

Servings: 4 servings

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

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)

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.
  
  

NOTES

You will also need: Saucepan, saute pan.

Alternate cooking oil: grapeseed oil can also be used for this recipe.

Nutrition

Nutrition Facts

Caponata-Style Green Beans

Amount Per Serving

Calories 234 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 1g6%

Sodium 161mg7%

Potassium 589mg17%

Carbohydrates 32g11%

Fiber 5g21%

Sugar 20g22%

Protein 4g8%

Vitamin A 1035IU21%

Vitamin C 28mg34%

Calcium 123mg12%

Iron 3.3mg18%

* Percent Daily Values are based on a 2000 calorie diet.

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