Preparation time: 15 min.
The perfect way to serve green beans. Clean flavors and shiny red tomatoes, typical of the Provence. An easy and eye-catching dish that can stand on its own as a vegetarian option or as a side to your favorites meats. It can be prepared one day ahead and kept refrigerated. Best served at room temperature, ideal for parties. If preparing ahead take care not to overcook haricots and tomatoes.
- 1 lb (450 g) haricots verts or young tender green beans, ends trimmed
- 4 Tbsp (60 ml) extra virgin olive oil
- 2 cloves of garlic, peeled and cut into thin slivers
- salt and pepper
- 1 cup (240 g) cherry tomatoes – or use regular tomatoes, seed them and cut into long wedges
- about 12 cured black olives
Place the haricots verts in a cooking pot with boiling salted water to cover. Blanch them for about 3 minutes. Drain and run them quickly under cold water to keep them green.
Warm the olive oil in a large frying pan over medium-low heat. Add the slivered garlic. Just when the garlic begins to sizzle (it must not brown) add the haricots verts. Saute them stirring slowly, for about 5 minutes or until “al dente”. Season to taste with salt and freshly ground pepper. Remove haricots verts from your pan and set aside on a plate.
Add the tomatoes to the pan – if there is not enough olive oil left, add 2 tablespoons. Sauté the tomatoes until the skin starts to shrivel. Add salt and pepper. Add the haricots verts and the black olives to the tomatoes in the pan and mix it gently. Taste for salt and pepper and add a drizzle of extra virgin olive oil if necessary.