French beans and tomatoes – spercieboontjes met tomaat (GF-DF-SF-V)

Yesterday I made this simple dish with fresh French beans or princess beans we call them in Holland. It’s quick and easy to make and really taste like summer; you can add herbs and spices, maybe a little cumin, to your own liking.

I am a bit slow these days, lazy perhaps, although that is a word that doesn’t really fit my vocabulary, but who knows, change is always good!

In a few days I am leaving for a few weeks; we’ll be heading to the Provence, near Nyons, visiting friends, camping, walking, reading, swimming a bit, visiting vides-greniers and markets and enjoy the sun-bursting fruits and vegetables of this beautiful part of France.

I don’t think about the packing and the driving, not yet…

For inspiration I suggest you take a look in my archive and search in the summer months!

French beans and tomatoes (2 pers)

500 g French beans, washed and topped

1 onion or 2 spring onions, chopped

2 cloves of garlic, sliced thin

2 tomatoes, chopped roughly

A handful of fresh basil

freshly ground pepper and sea salt

olive oil

Steam or cook the beans till they are just tender, about 15 minutes, drain and set aside.

Heat 2 tablespoons of good olive oil and add onion and garlic, bake on medium heat till golden. Add the chopped tomatoes and tear the basil roughly above the pot and simmer softly for about 10 minutes. Add pepper and salt, taste and add the beans. Stir and let it heat through.

Serve hot or cold as a side salad.

I suggest eating it with baked potatoes and rosemary and maybe a piece of fish or some baked slices of halloumi. Keep it simple and enjoy!

Spercieboontjes met tomaat (2 pers)

500 g spercieboontjes, gewassen en getopt

1 ui of 2 lenteuitjes, fijngehakt

2 tenen knoflook, in dunne plakjes

2 tomaten, grofgehakt

1 handvol basilicumblaadjes

versgemalen peper en zeezout

olijfolie

Stoom of kook de boontjes net gaar., laat uitlekken en zet apart.

Verwarm 2 eetlepels goede olijfolie en bak de ui en knoflook zacht tot ze goudbruin zijn. Voeg de gehakte tomaten toe en scheur de basilicumblaadjes grof boven de pan, roer en laat ongeveer 10 minuten sudderen. Voeg peper en zout toe, proef en voeg de boontjes toe. Roer alles goed door elkaar en laat de boontjes warm worden.

Serveer heet of laat afkoelen als een koud bijgerecht.

Eet de boontjes met gebakken aardappels met rozemarijn en een stukje vis of wat plakken gebakken halloumi. Houd het simpel en geniet!