20 minutes
A vibrant and fresh side dish that combines blanched green and wax beans with the rich flavors of olives, tomatoes, and mozzarella.
Green Beans, Trimmed
0 lb
Wax Beans, Trimmed
0 lb
tablespoons
Garlic Clove, Smashed and peeled
each
Anchovy Fillets, Oil-packed
each
Kalamata Olives, Sliced and pitted
cups
Kosher Salt, Coarse
teaspoons
Red Chile Flakes
pinches
Cherry Tomatoes, Halved
cups
Bocconcini, Cubed
0 oz
teaspoons
Fresh Basil Leaves, Torn
to taste
Pine Nuts, Toasted
tablespoons
1. Blanch Beans
Bring a large pot of water to a boil. Blanch the green and wax beans until vibrant and slightly tender. Immediately drain and set aside.
2. Prepare the Aromatic Base
Heat olive oil in a skillet over medium-high heat. Sauté garlic cloves and anchovy fillets until aromatic and the anchovies melt into the oil.
3. Add Olives and Seasonings
Introduce Kalamata olives, kosher salt, and red chile flakes to the skillet, stirring for about a minute.
4. Combine Beans and Tomatoes
Add the blanched beans and cherry tomatoes to the skillet. Cook, stirring occasionally, until the tomatoes begin to wilt.
5. Add Mozzarella and Vinegar
Toss in cubed bocconcini and drizzle with red wine vinegar. Gently mix until the mozzarella begins to soften.
6. Garnish and Serve
Transfer to a serving platter. Garnish with fresh basil, freshly cracked black pepper, and toasted pine nuts.
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