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Garlicky Green Beans Wtih Grape Tomatoes and Herbs

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This recipe is my variation on the 'Haricots Verts a la Provencale' found in Mastering the Art of French Cooking Vol. I by Julia Child et. al. While the dish tastes very summery, I can't help thinking it would make a wonderful Christmas vegetable offering, being so appropriately red and green...


Serves: 4-6

  • 3 pounds green beans
  • 3 large scallions
  • 3 tablespoons cooking oil
  • 3 cups grape tomatoes (cut in half)
  • 2 cloves mashed garlic (optional)
  • ½ cup white wine
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped fresh basil
  • ¼ cup chopped fresh tarragon


Garlicky Green Beans Wtih Grape Tomatoes and Herbs is a community recipe submitted by Psappha and has not been tested by so we are not able to answer questions regarding this recipe.

  • In a skillet, cook the scallions slowly in the hot oil until soft and translucent but not yet browned. Add the tomatoes, wine, garlic, and season to taste. (I also sprinkle with my "Herbs de Provence", a mixture of dried winter savory, thyme, basil, tarragon, and lavender flowers) Let simmer slowly for about 30 minutes while you get on with the beans.
  • Top and tail the beans and rinse. In a large pan (large enough to comfortably contain the beans and tomatoes), boil the beans in salted water for about 4 minutes. Do NOT let the beans become tender as they will be cooked further with the tomatoes and you don't want them to get soggy.
  • Drain the beans and return them to the pan with a bit of butter (about a tablespoon) to prevent them from sticking.
  • Scrape the tomato mixture into the beans and toss. Cover and simmer slowly for about 10 minutes, by which time the beans should be tender and most of the liquid evaporated. If too much liquid remains, uncover and rapidly boil off the excess.
  • Correct seasoning, toss in optional herbs if desired, and serve.
  • Additional Information

    If you are as much a fan of salt as I am, you may want to season the beans before adding the tomato mixture.

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