Provencal-Style Green Beans
This is a terrific, colorful dish, with simple, robust flavors. It's versatile enough to work as a side dish with a variety of entrees, from roast pork to braised chicken or grilled steak. You can easily experiment with the addition of different fresh herbs, too. Try some fresh basil, thyme, tarragon or oregano for a bit of a flavor variation.
- 1 lb fresh green beans, ends trimmed and cut into thirds
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, finely chopped
- 1 large shallot, finely chopped
- 1 pint grape tomatoes, halved lengthwise
- Salt and freshly ground black pepper
- 1 tablespoon butter
- 1 tablespoon fresh herbs, finely chopped (optional)
In a large pot, bring about 3 quarts of salted water to a rolling boil. Add the green beans to the boiling water and cook for 3 minutes. Drain thoroughly and set aside.
Heat the oil in a large pan over medium heat. Add the garlic and shallots and sauté until soft and fragrant, about 2 to 3 minutes. Add the green beans and toss to combine. Cook, stirring occasionally, for about 4 to 5 minutes, then add the tomatoes. Season to taste with salt and pepper. Continue cooking until the tomatoes are soft and beginning to wrinkle, about 3 minutes more. Add the butter, stir until melted and combined with the beans and tomatoes. Add fresh herbs if desired.
Makes 6 servings
When adding fresh herbs to this dish, the quantity you use should vary with the type of herb. For instance, you may want to cut the quantity in half when using oregano since the flavor is so pungent.