Grown-Up Green Beans (Haricots Verts with Tomato, White Wine and Pecorino Romano) Paleo, SCD, GAPS
  • 2 lbs. French green beans (haricots vests)
  • extra virgin olive oil
  • 4 cloves garlic, minced or sliced
  • 1 cup roasted tomatoes OR diced canned tomatoes
  • ½ cup white wine
  • sea salt & pepper to taste
  • Pecorino Romano OR Parmesan cheese, grated to taste
  1. Wash and trim beans. Drain.
  2. In a large saute pan with a lid, steam until barely tender. (You will saute them later, so don't overcook.)
  3. 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.)
  4. Meanwhile, in the same saute pan on medium heat, add a few tablespoons of olive oil.
  5. Saute garlic for a few seconds until fragrant.
  6. Add roasted (or canned) tomatoes and white wine. Stir and cook, uncovered, for a few minutes.
  7. Add beans back to the pan and stir to incorporate into tomato and wine sauce.
  8. Cover and cook for a few minutes until tender.
  9. Salt and pepper to taste.
  10. Serve with grated Pecorino or Parmesan cheese.
Recipe by my BIG FAT grain free life at