Green beans provencal recipe
information
To make this a more substantial dish, place the cooked mixture in a buttered ovenproof dish, top with a mixture of 75 g (3 oz) grated Cheddar cheese and 50 g (2 oz) breadcrumbs, then place on a high shelf in a hot oven (220C/ 425F/Gas 7) for 15 - 20 minutes until the top has browned. Serve hot for a light lunch or supper.
ingredients
350 g (12 oz) frozen green or French beans
1 tablespoon vegetable oil
1 medium onion, chopped
1 large clove garlic, crushed
250 g (9 oz) tomatoes, skinned and chopped
1 teaspoon dried basil
salt and freshly ground black pepper
1 tablespoon vegetable oil
1 medium onion, chopped
1 large clove garlic, crushed
250 g (9 oz) tomatoes, skinned and chopped
1 teaspoon dried basil
salt and freshly ground black pepper
method
1. Heat the oil in a heavy-based saucepan. Add the onion and garlic and fry gently for 10 - 15 minutes, or until the onion is soft.
2. Add the tomatoes, plus the basil and salt and pepper to taste, then simmer over moderate heat, uncovered, for 10 minutes, stirring occasionally.
3. Meanwhile, cook the beans according to packet directions in boiling salted water until they are tender but still crisp to the bite. Drain thoroughly. 4 Stir the beans into the tomato mixture, then taste and adjust seasoning. Serve hot.
2. Add the tomatoes, plus the basil and salt and pepper to taste, then simmer over moderate heat, uncovered, for 10 minutes, stirring occasionally.
3. Meanwhile, cook the beans according to packet directions in boiling salted water until they are tender but still crisp to the bite. Drain thoroughly. 4 Stir the beans into the tomato mixture, then taste and adjust seasoning. Serve hot.
serving amount
serves 4
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