Best Green Beans Provence Recipes

VIRGINIA'S GREEN BEANS PROVENCAL

Virginia's Green Beans Provencal image

Provided by Virginia Willis

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

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

Ingredients

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.

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

Ingredients

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

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

Ingredients

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 PROVENCAL

Green Beans Provencal image

Colorful side that isn't a ton of work and doesn't take long to prepare. Plus it has one of my favorite ingredients....bacon!

Provided by Lynette !

Categories Vegetables

Time 25m

Number Of Ingredients 8

Ingredients

1 lb fresh green beans
4 slice bacon
1/2 c onion, chopped
1/2 c celery, chopped
2 tomatoes, peeled and cut into wedges
1 tsp salt
1/2 tsp dried oregano leaves
1/8 tsp pepper

Steps:

1. Wash beans and remove the strings. Cut the beans into 1 1/2 inch pieces; set aside.
2. Cook the bacon in a large skillet until crisp; remove bacon, reserving 2 tablespoons drippings in the skillet. Crumble the bacon, and set aside.
3. Saute onion and celery in drippings until tender, Add the green beansm tomato, salt, oregano, and pepper. Cover and cook over medium heat 8 to 10 minutes or until the beans are tender, Sprinkle with crumbled bacon.