Green Beans A La Provencale(A True French Dish From The Provence Region Of Southern France.)

1. 1

   Clean and cut green beans in half.

2. 2

   Steam or boil beans until cooked but still a little crunchy.

3. 3

   In separate pan, put olive oil, parsley, salt, large onion (cut in quarter size pieces), garlic and tomatoes (cut in quarters).

4. 4

   Cook over slow heat with a lid and let simmer until onion is cooked, stirring regularly. Tomatoes will produce a lot of liquid.

5. 5

   Add green beans (drained) to the tomatoes and other ingredients and let simmer another 15 minutes or until green beans are fully cooked.

6. 6

   Leftovers are great warmed up but do not use canned beans for this recipe. Serve hot after draining most of the liquid.

7. 7

   The leftover liquid is often used by the French as additional sauce added to a meat stew.

* Per serving · 4 servings · Values may vary.