Virginia's French beans provencal

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Ingredients

  • Salt
  • 750g French beans, ends trimmed
  • 1 tbsp olive oil
  • 1 clove garlic, very finely chopped
  • 2 tomatoes, diced
  • 15 kalamata olives, pitted, halved
  • 2 tbsps freshly chopped basil leaves
  • 1 tbsp red wine vinegar
  • Freshly ground black pepper

Use imperial measurements

Method

How to make Virginia's French beans provencal

1) Prepare an ice-water bath by filling a large bowl with ice and water

2) Bring a large pot of salted water to a rolling boil over high heat. Add the beans and cook until crisp-tender, about 2 minutes. Drain well in a colander, then set the colander with beans in the ice-water bath, making sure the beans are submerged. Drain the beans, shaking off the excess water.

3) In the same pot, heat the oil over low heat. Add the beans, garlic, tomatoes, olives and basil, and toss to combine. Drizzle the vinegar over the beans and toss to coat. Taste and season with salt and pepper to taste. Serve hot, warm or cold.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore we cannot make representation as to the results.

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