Green Beans Provencale


Prep School

Published by Agate Surrey

This image courtesy of Provencale: Bob Fila / Chicago Tribune

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.

6 servings

Preparation Time15 min

Preparation Time - Text15 minutes

Cooking Time10 min

Cooking Time - Text10

Cooking Methodsauteeing



Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Courseside dish

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian

Five Ingredients or LessYes


Taste and Texturegarlicky, herby, light

Type of Dishvegetable


  • 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


  1. 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.

  2. 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.


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