Step 1

Heat a large stovetop pan on medium-high. Add the onions and dry sauté them by continuously stirring until they start to soften and brown slightly, about 2–3 minutes. Add 1–2 tablespoons of water as needed to deglaze the pan.

Step 2

Add the garlic and cook for 30 seconds.

Step 3

Stir in the green beans, dried oregano, sherry vinegar, and tomato paste, cooking for another minute.

Step 4

Add the bay leaves, tomatoes, and vegetable broth. Bring to a boil, then simmer for 15–20 minutes until the broth is evaporated and the sauce has thickened, stirring occasionally to be sure the tomatoes don’t stick.

Step 5

Lastly, fold in the olives, capers, basil, and parsley. Remove from the heat.

Step 6

Add salt and pepper to taste, if desired.