Wednesday, May 8, 2013
Haricots Verts a la Provencale
Haricots Verts a la Provencale.
I don't know French so I can't pronounce it, but apparently it means green beans with tomatoes and herbs. The Sweet As Pie Cooking Club gave me a peek into a Julia Child recipe with this one.
This recipe makes a lot! I served these green beans along with grilled steak one night and again for lunch at the big family gathering after church the next day.
I've never cooked with a herb bouquet before so this was an interesting and pretty step!
And even with just 2 or 3 cloves in the bouquet, you can taste them in this big pot of green beans.
The recipe calls for 2-4 cloves of garlic, choose 4 just because more is better!
I just love the smell of onions cooking, you know there's something good going on.
The recipe calls for fresh tomatoes. But the "fresh" tomatoes in the store still have that apple texture and not much tomato taste. So I thawed a bag of frozen garden tomatoes from my freezer and they worked great in this dish!
After a few minutes, remove the herb bouquet and add the green beans...3 pounds. That's a lot of green beans!. I used Publix frozen green beans, they're good and have the freshest taste for a frozen vege.
Let the green beans heat up with the tomato mixture for about 10 minutes.
So there, now I can say I made a Julia Child recipe. This was a great way to change up a regular side of green beans and it's low fat and healthy, too!