Green Beans Provencal

• 1 1/2 pounds haricots verts or other thin green beans, trimmed
• 1 tablespoon olive oil
• 1 clove garlic, very finely chopped
• 2 tomatoes, cored, seeded, and chopped
• 30 nicoise or other brine-cured black olives, pitted, or 15 kalamata olives, pitted and halved
• 2 to 3 tablespoons mixed chopped fresh herbs (such as parsley, tarragon, and basil)
• 1 tablespoon red wine vinegar
• Coarse salt and freshly ground black pepper

1. Prepare an ice-water bath by filling a large bowl with ice and water.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Add the beans and cook until crisp-tender, about 3 minutes.
4. Drain well in a colander, then set the colander with beans in the ice-water bath (to set the color and stop the cooking), making sure the beans are submerged.
5. In the same pot, heat the oil over low heat.
6. Add the garlic and heat until fragrant, 45 to 60 seconds.
7. Drain the beans, shaking off the excess water.
8. Return the beans to the pot along with the tomatoes.
9. Add the olives and herbs and toss to combine.
10. Drizzle over the vinegar and toss to coat.
11. Taste and adjust for seasoning with salt and pepper.
12. Serve hot, warm, or cold.
13. Green beans grow as either bush beans or pole beans (the beans grow on a vine that travels up a pole).
14. Typically, pole beans are bigger, thicker, and tougher than bush beans.
15. They can be substituted for their thinner counterparts, but will take longer to cook until tender.
16. Pole beans are still fairly old-school and are most often simmered with fat until they are soft and tender, not crisp.
17. Haricots verts are especially thin and tender French green beans that are better when briefly cooked to showcase their flavor.

haricots verts, olive oil, clove garlic, tomatoes, nicoise, fresh herbs, red wine vinegar, salt

Taken from www.epicurious.com/recipes/food/views/green-beans-provencal-380406 (may not work)