Green Beans de Provence

Yield: 4-6 servings


1 pound fresh green beans, ends removed and left whole

2 Tbsp Flying Olive's Herbs de Provence EVOO or a Flying Olive Single varietal of choice

1 Tbsp finely chopped garlic (4-6 cloves)

1 large fresh tomato, chopped

Sea salt

Freshly ground black pepper

½ to 1 tsp Herbs de Provençe


Bring a large pot of water to a boil over high heat.  When the water is boiling, add the green beans and cook for 2 minutes.  Remove from the water and cool them in an ice bath. Be sure they are dry, blotting them with paper towels if necessary.

Add the Flying Olive Herbs de Provence EVOO to a skillet over medium heat with a tight-fitting cover.  If you have a glass lid, this is perfect for watching the progress of the beans without disturbing them.

Sauté the garlic for 1-2 minutes until just fragrant.  Add the blanched green beans.  Scatter the tomato over the beans.  Sprinkle with a bit of sea salt.  Do not stir!

Keeping the heat as low as possible, cover the beans and let them cook for about 40 minutes.  Don't disturb them, just check to be sure the beans are cooking and the heat is not too high or too low.  Leave the heat low enough so that the beans do not burn.

When the beans have cooked 40 minutes, lift the lid and check to see if they are soft by piercing one with a fork.  Stir gently.  They should be slightly shriveled-looking and browned lightly here and there, with a bit of the garlic-tomato jam sticking to them.

Turn off the heat.  Add the Herbs de Provençe seasoning and salt and pepper to taste.  Serve.

Inspired by a recipe by Crescent Dragonwagon

Submitted by Barb L.