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Thanksgiving idea: Green Beans with tomatoes and herbs

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 4 years ago

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