janet-in-nc
Well-known member
Green Beans Provencal from "Bon Appetit, Y'ALL" Virginia Willis
1.5 lb haricots verts
1T olive oil
1 clove garlic, finely chopped
2 tomatoes, cored, seeded and chopped
30 nicoise or other brine cured black olives pitted or 15 kalamata olives, pitted and halved.
2-3 T mixed chopped fresh herbs
1T red wine vinegar
Coarse salt and freshly ground pepper
Blanch beans in salted boiling water for 3-4 min. Drain and put in an ice water bath. (I did this ahead) In the same pan, heat oil over low heat,add garlic for a minute, drain beans and add to pot along with tomatoes. Add olives and herbs and toss to combine. Drizzle over the vinegar and toss to coat. Season with salt and pepper to taste. Note: If made ahead don't add vinegar until serving.
Janet's notes: I used 1/2 can of diced tomatoes but will use fresh the next time. My herbs were sage, parsley, oregano and thyme from my garden. Recipe indicates it may be served hot, warm or cold. Mine was warm.
1.5 lb haricots verts
1T olive oil
1 clove garlic, finely chopped
2 tomatoes, cored, seeded and chopped
30 nicoise or other brine cured black olives pitted or 15 kalamata olives, pitted and halved.
2-3 T mixed chopped fresh herbs
1T red wine vinegar
Coarse salt and freshly ground pepper
Blanch beans in salted boiling water for 3-4 min. Drain and put in an ice water bath. (I did this ahead) In the same pan, heat oil over low heat,add garlic for a minute, drain beans and add to pot along with tomatoes. Add olives and herbs and toss to combine. Drizzle over the vinegar and toss to coat. Season with salt and pepper to taste. Note: If made ahead don't add vinegar until serving.
Janet's notes: I used 1/2 can of diced tomatoes but will use fresh the next time. My herbs were sage, parsley, oregano and thyme from my garden. Recipe indicates it may be served hot, warm or cold. Mine was warm.