Italian Green Beans with Garlic and Shallots, quick and easy too!
Many years ago, I was on cloud nine when I cooked my first vegetable dish with Herbes de Provence. I discovered that I would have an everlasting love with this aromatic blend of herbs.
Adding a blend of herbs and spices to vegetable dishes is one my favorite thing to do. I often say to my friends that finding the right blend to buy is not easy. Believe it or not, every year we used to travel to Canada, our neighboring country, to stock up on herbs and spices.
Several of our friends thought we were crazy for traveling such great distance to purchase spices. When they tasted our dishes, they immediately noticed the difference and understood our craziness.
I have purchased and tested several brands of Herbes de Provence. Some expensive and others not that expensive. The best way to buy a blend of herbs and spices is to do the sniffing test. A blend of herbs and spices should be aromatic and flavorful; if not then it is not worth using or buying.
Cooking green beans with the right herbs and spices blend is incredibly good. Green beans are native to North, South, and Central America and a staple dish in many cultures.
Italian Green Beans are not your typical beans. They are usually larger and a bit flatter in size. There’s no huge difference with cooking Italian Green Beans, regular green beans or French cut beans.
Creating a simple recipe with green beans start with a large skillet. The oil is heated to the right temperature. The garlic and shallots are then added and cooked until they start to release their juices and aroma. Once the shallots and garlic are cooked for about 2 minutes, the green beans are added to the skillet. The Herbes de Provence, salt, and pepper are added last and mixed well with the beans.
It’s a winning green beans recipe! And the best part is not having to use several pots. A large skillet, your favorite herbs and spices, olive oil and you have the perfect side dish within minutes.