How 2 Canned Vegetables And Some Seasonings Create A Simple French-Inspired Side Dish

Whether served sauteed with fresh lemon and salt or as a traditional green bean casserole, there's something simple and refreshing about having a side of crunchy green beans (or haricots verts) alongside a meal. Though the two terms are often used interchangeably — haricots verts literally translates to "green beans" in French — there is a distinction between the two. Haricots verts are technically a specific variety of green beans that are thinner, more tender, and more commonly found in France.

Among the best dishes to make with these beans is haricots verts à la Provençale, a simple side dish of green beans sauteed with tomatoes and garlic and seasoned with salt and pepper. Also referred to as haricots verts du sud, or "green beans of the south," the dish hails from France's Provence region. Swapping fresh haricots verts for canned green beans eliminates the need to trim each bean and par-boil them before adding them to the skillet, while using canned tomatoes instead of fresh cuts down on prep time.

To make haricots verts à la Provençale, simply take one can of your favorite green beans, drain and rinse them, and add them to a large nonstick skillet over medium heat with a drizzle of olive oil. Add a drained can of diced tomatoes, season with salt and pepper, and cook until the green beans have browned and much of the liquid has evaporated from the pan. You can also simmer the green beans in tomato sauce instead of canned tomatoes. From there, add minced garlic, cook a bit more, then serve alongside your favorite protein or enjoy as a salad with a crusty slice of toasted sourdough. Voilà — your no-fuss haricots verts à la Provençale is ready to shine on your dining room table, all with just a handful of ingredients.

To take this side dish to the next level, add a sprinkling of herbes de Provence for an extra layer of herbaceous flavor. You can also add a minced shallot along with the garlic for a touch of sweetness and savory depth, or give the dish a Greek-inspired spin with the addition of Kalamata olives, feta crumbles, and fresh oregano. You could also give it a Middle Eastern treatment by adding cumin, cinnamon, and sumac for a warmer, more aromatic take that pairs beautifully with roasted lamb and fresh naan.