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Green Beans Provencale

  • 4 c. Green Beans
  • 3 Shallots – large, minced
  • 1-1/2 tsp. Sunflower Oil
  • 1 clove Garlic – minced
  • 3 Tomatoes – medium, chopped
  • Dash Cayenne Pepper
  • Dash Nutmeg – freshly grated

Steam green beans until crisp-tender. Rinse in cold or ice water to stop cooking. Meanwhile, in skillet, sauté shallots in oil for a minute or two; add garlic and continue to stir until shallots turn translucent. Do not brown. Add water if necessary. Add tomatoes and continue to simmer, stirring occasionally, until mixture is reduced by one-third. Add green beans to tomato mixture, a faint dusting of cayenne and nutmeg and stir to combine. Serve hot.

Submitted by Joan Sarisky, Danville

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