Green Beans Provencale Recipes

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GREEN BEANS PROVENCALE



Green Beans Provencale image

Blanch your beans beforehand and this delicious dish can be prepared in less than 10 minutes. Substitute other vegetables--asparagus, cauliflower, fresh peas--for easy variations.

Provided by James DeWan, Chicago Tribune

Categories     Cookstr Recipes

Number Of Ingredients 7

1 tablespoon olive oil
2 cloves garlic, minced
4 tomatoes, peeled, seeded, chopped, or 1/2 pint cherry or grape tomatoes, halved or quartered
1 pound green beans, blanched, shocked
1/2 teaspoon salt
Freshly ground pepper
1 tablespoon minced fresh basil and thyme or other combination of fresh herbs

Steps:

  • Place the oil and garlic in a large skillet over medium-high heat. Cook, stirring, just until the garlic begins to become aromatic, about 30-60 seconds; stir in the tomatoes. Cook, stirring, until tomatoes are just softened, about 30 seconds.
  • Add the beans; toss with the tomatoes and garlic. Cook until beans are just warmed through, about 2 minutes. Season with salt and pepper to taste. Toss with fresh herbs.

GREEN BEANS PROVENCALE



Green Beans Provencale image

Garlic, tomatoes and olive oil are wonderful ingredients often found in Southern French cooking. In this dish, they complement the green beans perfectly. Paula Wharton - El Paso, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 5 servings.

Number Of Ingredients 10

1 pound fresh green beans, trimmed and cut into 2-inch pieces
4 green onions, sliced
2 tablespoons minced shallot
4 garlic cloves, minced
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1 tablespoon olive oil
1-1/2 cups grape tomatoes, halved
2 tablespoons minced fresh or 2 teaspoons dried basil
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place beans in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-5 minutes or until crisp-tender., Meanwhile, in a large skillet, saute the onions, shallot, garlic and rosemary in oil until vegetables are tender. Add the green beans, tomatoes, basil, salt and pepper; saute 2-3 minutes longer or until heated through.

Nutrition Facts : Calories 70 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 248mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

PROVENCAL FRENCH BEANS



Provencal French Beans image

Provided by Ina Garten

Categories     side-dish

Yield 6 to 8 servings

Number Of Ingredients 12

14 ounces dried Great Northern beans
1 quart homemade chicken stock or canned broth
1 tablespoon kosher salt
1/4 cup good olive oil
2 cups chopped yellow onions (2 onions)
1 cup medium-diced carrots (2 carrots)
1 cup medium-diced celery (2 stalks)
1/4 cup fresh chopped parsley, plus extra for garnish
1 tablespoon minced garlic (3 cloves)
2 tablespoons minced fresh rosemary
2 tablespoons minced fresh thyme
1/3 cup freshly grated Parmesan cheese

Steps:

  • Place the beans in a bowl and cover with water. Soak in the refrigerator overnight.
  • Drain the beans, place in a large saucepan with the chicken stock, and bring to a boil. Lower the heat and simmer for 30 to 40 minutes, until tender but not mushy. Add 1 tablespoon of salt for the last 10 minutes of cooking. Drain, reserving the stock.
  • In a large saute pan, heat the olive oil, then add the onions, diced carrots, and celery, and cook over low heat for 10 to 15 minutes, until tender. Add the parsley, garlic, rosemary, and thyme and cook for 1 more minute. Add the beans and 2 cups of the cooking stock. (If you dont have enough liquid, add additional stock or water to make 2 cups.) Cook for 15 minutes until the stock makes a little sauce, adding more stock if necessary. Finish with the Parmesan cheese. Serve with a garnish of chopped parsley.

GREEN BEANS PROVENCAL



Green Beans Provencal image

This dish can be prepared, in part, one day ahead and refrigerated.

Provided by Marian Burros

Categories     easy, quick, side dish

Time 15m

Yield 6 servings

Number Of Ingredients 6

2 tablespoons olive oil
10 flat anchovy fillets, finely chopped
3 tablespoons capers
3 cloves garlic, crushed
2 pounds fresh green beans or haricots verts
Salt and freshly ground black pepper to taste

Steps:

  • Heat olive oil in small nonstick pan, and add the anchovies, capers and garlic, cooking about 30 seconds. Set aside and cover.
  • Wash and trim the green beans; put in a plastic bag, and refrigerate.
  • To serve, steam the green beans, about 7 minutes, depending on their size. Drain and mix immediately with anchovy mixture. Season with salt and pepper, and serve.

Nutrition Facts : @context http, Calories 105, UnsaturatedFat 4 grams, Carbohydrate 12 grams, Fat 6 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 392 milligrams, Sugar 5 grams

GREEN BEANS PROVENCE



Green Beans Provence image

Crisp-tender green beans are paired with tomatoes for a colorful and nutritious side. Dressed with fresh basil and just enough vinegar to add a bit of tang, this side compliments most any entree. Healthy Cooking Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 8

1 pound fresh green beans, trimmed
1 cup cherry tomatoes, halved
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 tablespoon tarragon vinegar
2 teaspoons olive oil
1 garlic clove, minced
1/4 teaspoon pepper
Dash salt

Steps:

  • Place beans in a large saucepan and cover with water. Bring to a boil. Cover and cook for 4 to 7 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry., In a large bowl, combine beans and tomatoes. Combine the basil, vinegar, oil, garlic, pepper and salt; drizzle over beans and toss to coat.

Nutrition Facts : Calories 60 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 46mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

GREEN BEANS PROVENCALE



Green Beans Provencale image

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.

Provided by PaulaG

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 79.2, Fat 2.7, SaturatedFat 0.4, Sodium 13.7, Carbohydrate 13.2, Fiber 4.4, Sugar 5.5, Protein 3.2

VIRGINIA'S GREEN BEANS PROVENCAL



Virginia's Green Beans Provencal image

Provided by Virginia Willis

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

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

Steps:

  • Prepare an ice-water bath by filling a large bowl with ice and water
  • Bring a large pot of salted water to a rolling boil over high heat. Add the beans and cook until crisp-tender, about 2 minutes. Drain well in a colander, then set the colander with beans in the ice-water bath, making sure the beans are submerged. Drain the beans, shaking off the excess water.
  • 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.

BEANS AND GREENS OF PROVENCE



Beans and Greens of Provence image

This recipe was in the newspaper and came from a restaurant here in Atlanta. It is so very tasty. It is a really hearty vegetarian dish that everyone will love.

Provided by Babs in Toyland

Categories     Vegetable

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 13

1/4 cup olive oil
1 cup diced onion
1 tablespoon minced garlic
8 cups chicken stock or 8 cups vegetable stock
1 (14 1/2 ounce) can crushed tomatoes
1/4-1/2 teaspoon red pepper flakes
1/2 teaspoon salt & pepper
3/4 teaspoon herbes de provence
2 (15 ounce) cans great northern beans
2 (15 ounce) cans black beans or 2 (15 ounce) cans kidney beans
1 bunch kale or 1 bunch turnip greens, cut into 2 inch pieces and washed and dried
fresh grated parmesan cheese
cooked brown rice

Steps:

  • Heat oil in large Dutch oven over medium heat.
  • Add onions and cook until soft.
  • Add garlic and cook stirring constantly, until garlic just begins to brown.
  • Add the stock, tomatoes, red pepper flakes, salt& pepper, herbs de provence, and great northern and black beans.
  • Bring to a boil and reduce heat to low and simmer 30-45 minutes.
  • Add greens and cook until tender, another 15-20 minutes.
  • Serve over brown rice and sprinkle with Parmesan cheese.
  • I like it with black beans because I don't really like kidney beans, but if you like kidney beans that is what the original recipe called for.

PROVENCAL GREEN SALAD



Provencal Green Salad image

Avoid hunger between destinations: Take a simple, protein-packed green salad along on your travels. Also Try:Travel Tabbouleh

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 9

2 small red new potatoes
Coarse salt and freshly ground pepper
1/4 pound green beans, trimmed and cut into thirds
1/4 cup oil-cured black olives, such as Moroccan
1 rib celery, thinly sliced on the bias
1 hard-boiled egg, finely chopped
1 tablespoon coarsely chopped fresh dill
1 (7.76-ounce) jar Italian olive oil-packed tuna
Caper Vinaigrette

Steps:

  • Place potatoes in a medium saucepan with enough water to cover; bring to a boil over medium-high heat. Immediately reduce heat to a simmer; cook until potatoes are easily pierced with the tines of a fork, about 15 minutes. Drain, cool, and cut into quarters.
  • Meanwhile, bring a medium saucepan of salted water to a boil over high heat. Prepare an ice-water bath; set aside.
  • Add green beans to boiling water and cook until tender, about 4 minutes. Immediately transfer to ice-water bath to cool; drain.
  • Place potatoes, green beans, olives, celery, egg, dill, and tuna in a large bowl. Add vinaigrette and toss to combine; season with salt and pepper.

FAVA BEANS PROVENCALE



Fava Beans Provencale image

These fava beans are cooked with whole head of garlic for a mellow, almost buttery garlic essence.

Provided by Martha Stewart

Categories     Lunch Recipes

Number Of Ingredients 8

2 pounds fresh, young fava beans
2 bay leaves
1 whole head garlic
Salt and freshly ground pepper
4 green peppers, cut in 1/2-inch dice
1/4 cup olive oil
1 cup diced onion
4 tomatoes, peeled, seeded, and diced

Steps:

  • Shell beans; place in a large pot with enough water to cover by 2 inches. Add 1 bay leaf, garlic, salt, and pepper. Cook over low heat until tender, about 15 minutes. Drain, reserving liquid; discard garlic.
  • In a medium saute pan over high heat, cook peppers in oil until golden brown. Lower heat; add onions, tomatoes, and remaining bay leaf, and cook until very soft, about 15 minutes.
  • Remove bay leaf and pass mixture through a food mill, adding a few cooked beans and enough reserved bean liquid so that mixture resembles a very thick soup.
  • Return to pot with rest of beans. Add more bean liquid if mixture seems too thick, and cook 15 minutes longer.

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