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

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

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

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