Green Beans Provençal

Name: Green Beans Provençal
Yield: serves 4 to 6
Ingredients: 1 1/2 pounds haricots verts or other thin green beans, trimmed; 1 tablespoon olive oil; 1 clove garlic, very finely chopped; 2 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

December 9, 2011

My grandparents had a garden each summer and fall. To keep the soil rich and fertile, Dede would alternate between the fields in front of the house and behind it and the property down at the river. He planted by the moon and used time-honored wisdom as his guide. Meme would drive the tractor and Dede would follow behind with the plow. Dede loved green beans and would plant rows and rows. When he passed away, Mama tucked a handful in his suit pocket as he lay in his coffin so he wouldn’t miss them. 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.

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