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My BIG FAT Grain Free Life: Grown-Up Green Beans (Haricots Verts with Tomato, White Wine and Pecorino Romano)

Monday, August 29, 2011

Grown-Up Green Beans (Haricots Verts with Tomato, White Wine and Pecorino Romano)

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??

Grown-Up Green Beans
(Haricots Verts with Tomato, White Wine and Pecorino Romano) 

Ingredients:
2 pounds French green beans (haricots verts)
extra virgin olive oil
4 cloves garlic, sliced or minced
1 cup roasted tomatoes OR diced canned tomatoes
1/2 cup white wine
sea salt & pepper
Pecorino Romano OR Parmesan, finely grated, to taste 

Instructions:
Wash and trim beans. Drain. In large saute pan with lid, steam until barely tender. You will saute them later, so don't overcook.

Drain again and plunge beans into a large bowl filled with cold water and ice cubes.  This will stop them from cooking and keep them a bright green color.

Meanwhile, in 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 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.

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1 Comments:

At September 5, 2011 at 7:02 PM , Blogger Kelly H said...

These were so good! Thanks for sharing!

 

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