Green Beans Provencale

This might be my favorite way to eat green beans. The tomatoes and fresh basil really brighten up the beans, and the flavors all meld beautifully together. I like to pair this with any simply prepared fish or chicken dish, and just let the sauce flavor everything on the plate. Feel free to use any herbs you like.

Serves 6

Ingredients

1 1/2 pounds green beans, trimmed
3 tablespoons olive oil
1 small yellow onion, finely chopped
2 garlic cloves, minced
1 1/2 cups boxed chopped tomatoes (I like Pomi, available in most grocery stores - if you can't find them, used canned)
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/2 tablespoon sugar
1 tablespoon fresh thyme, finely chopped, or 1/4 teaspoon dried
2 tablespoons fresh basil, finely sliced plus extra whole leaves for garnish

Directions

1. Bring a large pot of salted water to a boil. Parboil the green beans until they are crisp-tender, about 3-5 minutes. Drain and rinse with cold water until beans are cool. Set aside.

2. Heat the olive oil in a large saute pan over medium-low heat. Add onions and cook until soft and translucent, about 5 minutes. Add the garlic and cook for a minute more. Add the tomatoes and their juices and cook until heated through. Add the green beans, salt, pepper and thyme and cook over medium heat, stirring often, until sauce is reduced and the green beans are tender, about 10 minutes.

3. Transfer green beans to serving dish and sprinkle sliced basil over top. Garnish with sprig of whole basil leaves and serve.