20 September 2011

Green Beans Provencal

Okay, I'm not a fan of olives. They are just too bitter for me. When Mark suggested that we make this for our first Midweek Connections meal, I was a little hesitant. I don't like mushy beans, but I also don't like crunchy ones either. We cooked the beans a bit longer than the recipe called for and served them hot. They were delicious (I just gave him my olives!!).



1 1/2 pounds haricots verts, ends trimmed
1 T. olive oil
1 clove garlic, very finely chopped
2 tomatoes, diced
15 kalamata olives, pitted and halved
2 T. freshly chopped basil leaves
1 T. red wine vinegar
Freshly ground black pepper


Bring a large pot of salted water to a rolling boil over high heat. Add the beans and cook until tender, about 8 - 10 minutes. Drain well in a colander

In the same pot, heat the oil over low heat. Add beans, garlic, tomatoes, olives and basil, and toss to combine. Drizzle vinegar over beans and toss to coat. Taste and adjust for seasoning with salt and pepper. Serve hot, warm, or cold.

This is one recipe from Midweek Connections Menu on September 14, 2011.


1 comment:

  1. I'd skip the olives too if I made this but everything else would stay. They look great.

    P.S. I love my beans a little on the firm side :)


I would love to hear from you, please leave me a comment!