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Thanksgiving idea: Green Beans with tomatoes and herbs

Green Beans with Sauteed Tomatoes, Onions and fresh Herbs
Green Beans with Sauteed Tomatoes, Onions and fresh Herbs
Photo by Patricia Daumas

Next Thanksgiving prepare the traditional green beans dish with a French twist:

Sizzle your Haricots verts in olive oil and butter, season with garlic and fresh herbs, and you’ll see, c’est si bon!

Haricots verts, French for "green beans," refer to a delicious, longer, thinner type of green beans than the American green beans.

They are somewhat more tender and milder, more complex  in flavor.


• 1 1/2 pounds green beans, ends trimmed

• 1 tablespoon extra-virgin olive oil

• 2 tablespoons butter

• 2 medium tomatoes, thinly sliced or cubed

• 1 large onion, thinly sliced or cubed

• 1 cloves garlic, minced

• ¼ cup of finely-chopped parsley, marjoram, some pepper, and a pinch of grated nutmeg

• A handfull of toasted, sliced almonds

• Freshly grated Parmesan cheese


Cook green beans in large pot of boiling salted water until just crisp-tender, about 5 minutes. Drain. Rinse with cold water to stop the cooking process. Drain well; and set aside. Melt 2 tablespoons butter and the olive oil in a heavy skillet over medium-high heat. Add the tomatoes, onion and garlic and sauté for about 8 minutes. Add beans then add parsley, marjoram, salt and pepper, the pinch of grated nutmeg and stir until heated through, about 5 minutes. Check seasoning. Transfer to a large bowl. Sprinkle with almonds and shaved parmesan.



  • Nathalie Folch 5 years ago

    That's how my grandma used to cook green beans... Delicious!