GREEN BEANS PROVENÇAL

- ½ pounds haricots verts or other thin green beans, trimmed
- 1 tablespoon olive oil
- Â 1 clove garlic, very finely chopped
- 4 tomatoes, cored, seeded, and chopped
- 30 niçoise or other brine-cured black olives, pitted, or 15 kalamata olives, pitted and halved
- 2 to 3 tablespoons mixed chopped fresh herbs (such as parsley, tarragon, and basil)
- 1 tablespoon red wine vinegar
- Coarse salt and freshly ground black pepper
Instructions:
These green beans are fresh and flavorful—a favorite Southern vegetable made with a classic French technique. This dish is excellent served hot, at room temperature, or chilled. If making it ahead, do not add the vinegar until the last moment or it will cause the beans to look mottled and green like hunter’s camouflage.
- Prepare an ice-water bath by filling a large bowl with ice and water.
- Bring a large pot of salted water to a rolling boil over high heat. Add the beans and cook until crisp-tender, about 3 minutes. Drain well in a colander, then set the colander with beans in the ice-water bath (to set the color and stop the cooking), making sure the beans are submerged.
- In the same pot, heat the oil over low heat. Add the garlic and heat until fragrant, 45 to 60 seconds. Drain the beans, shaking off the excess water. Return the beans to the pot along with the tomatoes. Add the olives and herbs and toss to combine. Drizzle over the vinegar and toss to coat. Taste and adjust for seasoning with salt and pepper. Serve hot, warm, or cold.