Haricots verts [ar-ee-ko-vair’], also known as French green beans, are thin, delicate green beans which cook up tender and delicious. Nowadays, it’s pretty common to find them at supermarkets (including Costco and BJ’s).
My favorite, beautiful, “Italian” Food Network star, Giada de Laurentis, (see my thoughts on Giada’s heritage) is the inspiration behind this recipe. Her Sauteed Green Beans with Tomatoes and Basil served with Parmesan Crisps is heavenly.
This is my version. Note below that I give the option of using canned diced tomatoes in place of the roasted tomatoes, but trust me, you’ll LOVE the intense flavor and texture that the roasted tomatoes bring to this dish. They are a cinch to make, practically cook themselves, and are easy to keep on hand in the freezer. Would I lie to you??
- 2 lbs. French green beans (haricots vests)
- extra virgin olive oil
- 4 cloves garlic, minced or sliced
- 1 cup [url href=”http://mybigfatgrainfreelife.com/2011/08/roasted-tomatoes.html” target=”_blank”]roasted tomatoes[/url] OR diced canned tomatoes
- 1/2 cup white wine
- sea salt & pepper to taste
- Pecorino Romano OR Parmesan cheese, grated to taste
- Wash and trim beans. Drain.
- In a large saute pan with a lid, steam until barely tender. (You will saute them later, so don’t overcook.)
- Drain again and plunge beans into an ice bath (large bowl filled with water and ice. This will stop them from cooking and allow them to maintain their bright green color.)
- Meanwhile, in the same saute pan on medium heat, add a few tablespoons of olive oil.
- Saute garlic for a few seconds until fragrant.
- Add roasted (or canned) tomatoes and white wine. Stir and cook, uncovered, for a few minutes.
- Add beans back to the pan and stir to incorporate into tomato and wine sauce.
- Cover and cook for a few minutes until tender.
- Salt and pepper to taste.
- Serve with grated Pecorino or Parmesan cheese.