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Mindful : October 2016
GF Gluten-free V Vegan 30 mindful October 2016 Ser ves 4 Sea salt 1 pound (450 g) green beans, cleaned 3 tablespoons olive oil 1 small red onion, finely sliced 2 garlic cloves, finely minced 8 medium cherry tomatoes, halved 1 sprig tarragon 1 sprig thyme 1 sprig oregano 1⁄3 cup Kalamata olives, pitted Pepper 1 tablespoon parsley, finely chopped Green beans à la Provençale Bring a large pot of salted water to a boil and cook the beans for 5 minutes. Strain and transfer to an ice water bath; set aside. In a frying pan, heat the olive oil over medium heat. Add the onion and cook for 2 minutes, without browning. Add the garlic and cook for an extra minute. Add the blanched beans, tomatoes, tarragon, thyme, oregano, and olives, cook for 15 minutes, covered, on low to medium heat. Season with salt and pepper and ser ve with chopped parsley. AD food