Haricots Verts à la Provençal
My husband, who didn't eat many green vegetables until after we were married, really likes these haricots verts (thin green beans).
That's probably because of the predominant taste of olives and capers and peppers. Enjoy them warm or at room temperature.
In a large skillet, warm the olive oil, and sauté the shallot until soft and translucent. Add the haricots verts and pepper,
stir over medium heat for about 20-25 minutes until the beans are very tender. Remove from the heat, and add the capers,
olives, and season to taste. Serve warm or at room temperature.
- 2 T. olive oil
- 1 large shallot, finely minced
- 1 red pepper, seeded and thinly sliced in 2-inch pieces
- 1 pound of haricots verts, cut into 2-inch pieces
- 2 tsp. drained capers
- 2 T. chopped Kalamata olives or Niçoise olives
- salt and pepper to taste