Green beans with tomato cream sauce


Green beans with tomato cream sauce
Green beans, cooked separately, are added to a tomato cream made with pan-fried cherry tomatoes with herbs.
21 K 5/5 (4 reviews)
Grade this recipe:
Keywords:
Last modified on: September 27th 2023
For 4 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 45 min.
Cooking: 25 min.
All in all: 1 hour 7 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 30 min.
Green beans with tomato cream sauce
Prepare and cook 700 g green beans.

Cut into small pieces and set aside.

Stage 2 - 5 min.
Green beans with tomato cream sauce
Wash 300 g cherry tomatoes, then cut in half and sprinkle with fine salt.

Stage 3 - 3 min.
Green beans with tomato cream sauce

Stage 4 - 1 min.
Green beans with tomato cream sauce
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.

Stage 5 - 1 min.
Green beans with tomato cream sauce
Add the chopped shallot, season with salt and pepper, stir and cook for 1 minute without browning.

Stage 6 - 1 min.
Green beans with tomato cream sauce
Add the cherry tomatoes and mix again.

Stage 7 - 10 min.
Green beans with tomato cream sauce
Cook, stirring occasionally, until the tomatoes are slightly stewed.

Stage 8 - 2 min.
Green beans with tomato cream sauce
Add 250 g cream, salt and pepper, then mix well, deglazing the bottom of the pan.

Stage 9 - 10 min.
Green beans with tomato cream sauce
Lower the heat and allow to thicken to taste.

Remove and discard the bay leaf, thyme and garlic, then check the seasoning.

Stage 10 - 1 min.
Green beans with tomato cream sauce
Then add the green beans.

Stage 11 - 3 min.
Green beans with tomato cream sauce
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.
Keeping: 1 or 2 days in the fridge, protected by cling film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe30 RDI=10 %80 RDI=7 %140 RDI=20 %1,640 RDI=80 %6,880 RDI: 80 %
Per 100 g2 RDI=1 %5 RDI=1 %10 RDI=2 %120 RDI=6 %510 RDI: 6 %
Per person7 RDI=3 %20 RDI=2 %30 RDI=5 %410 RDI=20 %1,720 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: milk
How much will it cost?
  • For 4 people : 6.45 €
  • Per person : 1.65 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Flambéd bananas
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
February 21th 2011335 K 14 40 min.
Fresh fruit in sabayon
Fresh fruit in sabayon
Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch.
February 21th 2011294 K4.7 55 min.
Sweet pancake rolls from Brittany
Sweet pancake rolls from Brittany
Stewed apples, raisins soaked in whisky, toasted almonds, rolled in a lightly caramelized pancake.
March 10th 2015253 K4.3 2 hours 20 min.
Blackcurrant liqueur
Blackcurrant liqueur
The fruit liqueurs (or "creams" in French) are a mix of neutral alcohol in which fruits are macerated, and sugar syrup. They are the basis of the very famous "Kir", mixture of dry white wine and blackcurrant liqueur. This recipe is for blackcurrant, but it can be made with other soft fruits like raspberries, strawberries, blackberries, etc.
August 3rd 2013867 K 44.7 55 min.
Tartiflette
Tartiflette
A personal version of a classic recipe from Savoy.
September 16th 2019616 K 14.6 1 hour 30 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-08-31)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page