Green Beans Provencal

I saw this idea in a Taste of Home magazine this past week and knew that it would be perfect to go with the oven roasted salmon (that I just posted).   Here’s what I did….be creative 🙂

Green Beans Provencal

Serves 6

  • 1 pound green beans
  • 1 cup cherry tomato halves
  • 1/2 small red onion, sliced thinly
  • 2 cloves garlic, minced
  • 1/2 tsp. dried basil
  • 1 tsp. olive oil

In non-stick skillet heat oil, add garlic and onion slices.  Add green beans and basil (and if necessary a little water to keep green beans from sticking and burning).  Saute until green beans and cooked to your liking.  Add cherry tomatoes, toss a couple of times and then turn the heat off.  Serve.

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1 Response to Green Beans Provencal

  1. Amy Lapain says:

    this looks so good!!! haven’t peeked at your blog in awhile. yummo. i am re-starting my menu planning. putting that crockpot bean and bacon soup on the menu! You noted freezing the refried beans. do they freeze well?

    Amy, thanks for stopping by, yes, the refried beans freeze really well!

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