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Haricots verts a la provençale

Serves 4-6


  • Green Beans 500 g
  • Olive Oil 1 – 2 Tbs
  • Garlic 1 clove, crushed
  • Tomatoes 1 – 2, peeled and diced
  • Tomato Purée 1 cup, made with fresh tomatoes, garlic, herbs
  • Salt and Freshly Ground Black Pepper
  • Parsley finely chopped

Cook It

  1. Trim beans, remove strings if necessary. Boil in salted water for a couple of minutes, until just tender. Drain and keep warm.
  2. Return empty saucepan to heat, add oil and garlic and toss for 30 seconds, then add tomato and purée and cook for about 3 minutes.
  3. Return beans to pan, check seasoning and toss through chopped parsley.

Recipe from Wild Asparagus, Wild Strawberries : Two years in France by Barbara Santich/Wakefield Press.