4: In a large saucepan over high heat, pour in 4 tablespoons olive oil and when hot, add 1 bayleaf, 1 sprig thyme and 1 garlic clove. Cook, stirring, for 1 minute.
5: Add the chopped shallot, season with salt and pepper, stir and cook for 1 minute without browning.
6: Add the cherry tomatoes and mix again.
7: Cook, stirring occasionally, until the tomatoes are slightly stewed.
8: Add 250 g cream, salt and pepper, then mix well, deglazing the bottom of the pan.
9: Lower the heat and allow to thicken to taste. Remove and discard the bay leaf, thyme and garlic, then check the seasoning.
10: Then add the green beans.
11: Mix well and cook for a further 2 or 3 minutes, just long enough to reheat the beans. Ready!
Remarks
If you don't have cherry tomatoes on hand, replace them with chopped tomatoes ( peeled if possible). The crème fraiche can be replaced by fromage frais, but it will be a little less creamy.