Sauté of Green Beans

Haricots Verts Sautes à la Paysanne

Preparation info

  • Servings:


    • Difficulty


Appears in

Simple French Food

By Richard Olney

Published 1974

  • About


  • 1 large sweet onion (4 ounces), halved, finely sliced
  • ¼ cup butter
  • 2 medium tomatoes, peeled, seeded, coarsely chopped (or the equivalent of canned tomatoes drained of their juices)
  • ½ teaspoon oregano
  • pounds green beans, parboiled (12 to 15 minutes—still slightly firm) and well drained
  • Salt, pepper
  • Handful chopped parsley


    In a large heavy frying pan, skillet, plat à sauter, etc., put the onion to cook gently in half the butter for from 15 to 20 minutes, stirring occasionally, until soft and yellowed, but not browned. At the same time gently stew the tomatoes, apart, in the remaining butter, with a pinch of salt and the oregano, tossing or stirring to prevent their sticking, until nearly dry, all the excess liquid having been evaporated. Add the parboiled beans to the onions, salt, turn the flame up somewhat and toss regularly over a period of approximately 15 minutes—the beans and onions should both be lightly browned, but one must take care not to let the onions color too darkly. Add the tomatoes, pepper, and half the parsley, toss everything together for 5 minutes or so, sprinkle with the remaining parsley, and serve.