Community Pick
Green Beans Provencale
"This recipe was submitted to TOH Healthy Cooking and was a runner up in the From the Herb Garden June/July 2010 issue. The recipe is being updated to reflect the use of fresh herbs as that is how it was entered in the contest. It is a wonderful way to serve fresh green beans."
photo by McReynolds
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 lb fresh green beans, trimmed and broken in 2-in lengths
- 1⁄4 cup water
- 2 -4 teaspoons olive oil
- 1⁄2 cup sliced green onion
- 4 garlic cloves, minced
- 2 tablespoons shallots, minced
- 1 1⁄2 cups grape tomatoes, halved
- 2 teaspoons fresh rosemary, or
- 1⁄2 teaspoon dried rosemary
- 2 tablespoons minced fresh basil, or
- 2 teaspoons dried basil
- salt and pepper
directions
- Place the green beans and water in a large skillet.
- Bring to a boil, cover and reduce heat; steam 5 to 8 minutes or until crisp tender.
- Drain well and set aside.
- Over medium-high heat, heat oil in skillet; add rosemary until fragrant.
- Add onion, garlic and shallots; saute 1 minute.
- Add green beans; saute 3 minutes.
- Add tomatoes and basil; saute 2 minutes.
- Serve.
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Reviews
-
A very good way to spruce up ordinary green beans! I made these exactly as the recipe states, except I used butter instead of olive oil to saute everything in. I did shock the green beans in some ice water to keep them bright green before sauteing with everything. I think these would be delicious right before serving to freshly grate some Parmesan cheese over top. Overall they had great flavor and made a great side dish. Thank you for the recipe! -
I made this as a Christmas side and they were enjoyed by all! Fantastic flavour! I'm keeping this recipe to make year-round. -
Really terrific! Great way to use up the beans, tomatoes and herbs in the garden! Thank you! -
My family loved this. -
We really liked the tomatoes in this recipe. They provided a lot of color and flavor. The seasoning was subtle, but good.
see 37 more reviews
Tweaks
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A very good way to spruce up ordinary green beans! I made these exactly as the recipe states, except I used butter instead of olive oil to saute everything in. I did shock the green beans in some ice water to keep them bright green before sauteing with everything. I think these would be delicious right before serving to freshly grate some Parmesan cheese over top. Overall they had great flavor and made a great side dish. Thank you for the recipe!
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A perfect way to make a good vegetable sublime. I didn't have any shallots so I used vidalia onion instead. I also used fewer tomatoes as I'm just not fond of them. The garlic, scallions, rosemary and basil were just outstanding together. Next time (and there will definitely be a next time) I'm going to try replacing the basil with herbs de Provence. Thanks Paula!
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net.
Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
