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
Heat the oil in a medium-size heavy
saucepan over low heat.
Cook the onion, stirring occasionally,
until just translucent, 5 to 6 minutes.
Stir in the garlic. Cook gently 1 minute.
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.
Stir in the beans and heat through.
Serve the beans very hot, garnished with
the additional oregano.
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