Green Beans Provençal Recipe

Trim and blanch

Trim the stem ends of the green beans and rinse under cold water. Bring a large pot of salted water (about 4–5 quarts water with 1 tablespoon salt) to a rolling boil. Prepare a large bowl of ice water. Add the green beans to the boiling water and blanch until bright green and just tender, about 3–4 minutes depending on thickness.

Immediately transfer the beans with a slotted spoon to the ice water to stop cooking. Let sit 1–2 minutes, then drain thoroughly and pat dry with a kitchen towel or spin in a salad spinner.

Cook aromatics

In a large skillet over medium heat, warm the olive oil and butter until the butter is melted and foaming. Add the sliced garlic and minced shallot and sauté, stirring frequently, until fragrant and softened but not browned, about 2–3 minutes.

Build the sauce

Add the diced tomato to the skillet and cook 2–3 minutes until the tomato softens and releases juices. Stir in the halved olives and rinsed capers, and cook another 1 minute to warm them through. Add the chopped thyme, lemon juice, salt, pepper, and red pepper flakes (if using) and stir to combine. Taste and adjust seasoning.

Combine with beans

Add the blanched, dried green beans to the skillet and toss gently to coat in the Provençal sauce. Cook 1–2 minutes more, stirring, just to heat the beans through and let flavors marry. Remove from heat and stir in the chopped parsley.

Transfer to a serving dish and, if desired, finish with a small drizzle of extra-virgin olive oil and an additional squeeze of lemon. Serve warm or at room temperature.