I once went to a restaurant with a very pleasant location in a park in the centre of Almaty, Kazakhstan. There were trees all around and the tables were by a pond with three ducks and a rat in it. The food wasn't bad either (probably what attracted the rat). As usual in Kazakhstan the items on the menu were mostly meat dishes but there were also pizzas, salads and garnishes, so I was easily able to order a good meal. I ordered a pizza with a portion of Greek-style beans. I ordered the beans out of curiosity as I've never been to Greece and I don't know how the Greeks cook their beans. I hadn't thought about it before that moment.
The dish that arrived ten minutes later (and well before my pizza) consisted of a few handfuls of warmed-up beans from a can, with some olive oil, chopped garlic and sliced black olives mixed in. Now, as I said, I've never been to Greece but I can't imagine Greek Granny in her wee farmhouse saying, 'Oh, you're vegetarian, are you? I see. Let me just away and open a can of beans for you then. I'll stick a wee bit of garlic in and a few sliced olives as well, just like we used to do in the auld days.' That's not what happens, is it? This is not a recipe for Greek-style beans. Still, I enjoyed the dish very much and it looked like an easy recipe to put together: The basic requirements for inclusion on a Macbean's recipe page, really.
I suspect the olives used in the park restaurant were of the ready-sliced variety. I've seen such olives in the supermarket. If you can't find them, it won't take too long to slice some pitted olives yourself; however, I would suggest making the effort to locate a can of ready-pitted olives. Pitting them yourself is a different game entirely and I wouldn't recommend it. If you do go that way, this will cease to be an easy and quick recipe.
Open the cans of beans (that's most of the work done) put them in a pan and heat for a few minutes but not long enough to bring them to the boil. Drain off the liquid and put the beans in a bowl with the oil, olives, garlic and parsley.
Serve with fresh crusty bread for a perfect super-quick lunch.