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Simple Green Beans and Tomatoes Provencal Cooking Recipes

Green Beans and Tomatoes Provencal


Garlic, olive oil, and fresh herbs are inextricably associated with the Provencal region of southern France. Add some tomatoes and an onion, and these green beans become the perfect accompaniment ot a whole grilled fish, roast leg of lamb, or roast chicken.


Makes 6 to 8 servings

  • 2 tablespoons good-quality olive oil

  • 1/2 small onion, thinly sliced

  • 1 clove garlic, minced

  • 2 large ripe tomatoes, peeled, seeded, and chopped

  • Salt and freshly ground black pepper to taste

  • 1 tablespoon chopped fresh oregano, plus additional for garnishing

  • 2 pounds thinnest fresh green beans, topped, tailed, strung if necessary, steamed until crisply tender, refreshed in cold water, and drained; or one 16 ounce package thinnest frozen green beans, thawed

  1. Heat the oil in a medium-size heavy saucepan over low heat.

  2. Cook the onion, stirring occasionally, until just translucent, 5 to 6 minutes.

  3. Stir in the garlic. Cook gently 1 minute.

  4. Stir in the tomatoes and season with salt, pepper, and the 1 tablespoon of oregano. Cook, stirring occasionally until the tomatoes are wilted, but not too soft, 4 to 5 minutes.

  5. Stir in the beans and heat through.

  6. Serve the beans very hot, garnished with the additional oregano.
     

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