Capers, juicy tomatoes, and chopped fresh parsley make this vegetable side dish flavorful enough for a special meal, but easy enough for everyday.
Heat 2 Tbsp. oil in a large skillet over medium heat. Add garlic; cook, stirring occasionally, until golden, 2 to 3 minutes. Remove the garlic to a small plate with a slotted spoon, leaving the oil behind. Add beans and salt to the pan. Stir to coat. Add water; cover and cook, stirring occasionally, until the beans are just tender and the water is mostly evaporated, about 8 minutes. Add the remaining 1 Tbsp. oil, tomatoes, and capers to the pan. Cook, stirring occasionally, until the tomatoes are just beginning to break down, about 2 minutes. Remove from heat. Add parsley and the sizzled garlic. Stir to combine.