-Tip and tail 3/4 pound of Roma or green beans and cut into 1.5 inch segments.
-Chop 1 shallot or 3 leeks into fine dice.
-Chop up the following:
2 cloves of garlic
2 sprigs rosemary or 1/2 a bunch of parsley
-Add 1 TBS ghee to a large frying pan.
-Add the beans along with the following:
10 chopped Kalamata olives
1 tsp drained capers
The chopped garlic
The chopped herbs
-Let cook for 5 minutes.
-Add 1 small can of stewed tomatoes and mash them a little with a potato masher or fork.
-Bring to a boil then reduce heat to medium-low and simmer for about 15 minutes.
-Uncover and cook to evaporate any excess liquid.
-Stir in some sea salt and freshly ground black pepper to taste.
-Serve sprinkled with freshly grated Parmesan cheese or some crumbled feta if desired.