-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.