Haricots Verts en Robe Écarlate

Name: Haricots Verts en Robe Écarlate (French Beans in a Scarlet Coat)
Yield: Serves 4
Cuisine: French
Ingredients: 1 lb ripe tomatoes, peeled and chopped; a splash of red wine; 1 medium onion, finely chopped; 1 clove garlic, finely chopped; 1 lb slim green beans; 2–3 tablespoons olive oil; 1 tablespoon chopped basil or parsley; salt, freshly ground pepper; 1 bay leaf; 1 tablespoon chopped basil or parsley; salt, freshly ground pepper; a few sprigs of parsley; a little sugar; a sprig of basil; a sprig of thyme

French Beans in a Scarlet Coat

Preparation info

Serves
4

Difficulty
Easy

Appears in

Recipes from a French Herb Garden

By Geraldene Holt

Published 1999

About

Towards the end of the season for green beans I look around for alternative ways of serving them. In this Provençal recipe they are cooked with a thick tomato and herb sauce. The dish is very good eaten hot but I prefer to serve it cold as a salad accompanying a main course or as part of an hors-d’oeuvre.

Ingredients

1 lb slim green beans
2–3 tablespoons olive oil
1 medium

Europe
France
Side dish
Vegan
Gluten-free
Provence
Mediterranean

Method

Trim the ends off the green beans. Either leave the beans whole or cut them into short lengths. Cook in boiling salted water for 8–10 minutes, then drain. Refresh in cold water and drain once more.

Heat the oil in a saucepan and cook the onion until golden. Add the garlic, tomatoes, wine, sugar, sprigs of herbs, bay leaf, and some salt and pepper. Bring to the boil then cover and cook o