Green beans with tomato cream sauce

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 700 g green beans
• 2 300 g cherry tomatoes
• 3 1 shallot
• 4 4 tablespoons olive oil
• 5 1 bayleaf
• 6 1 sprig thyme
• 7 1 garlic clove
• 8 250 g cream
• 9 salt
• 10 pepper
• Total weight: 1,350 grams

Times:

Preparation	Cooking	Start to finish
45 min.	25 min.	1 hour 7 min.

Step by step recipe

1	Prepare and cook 700 g green beans. Cut into small pieces and set aside.
2	Wash 300 g cherry tomatoes, then cut in half and sprinkle with fine salt.
3	Slice 1 shallot.
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.

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