Green Beans a La Provencale(A True French Dish from the Provence Region of Southern France.)

Clean and cut green beans in half.

Steam or boil beans until cooked but still a little crunchy.

In separate pan, put olive oil, parsley, salt, large onion (cut in quarter size pieces), garlic and tomatoes (cut in quarters).

Cook over slow heat with a lid and let simmer until onion is cooked, stirring regularly. Tomatoes will produce a lot of liquid.

Add green beans (drained) to the tomatoes and other ingredients and let simmer another 15 minutes or until green beans are fully cooked.

Leftovers are great warmed up but do not use canned beans for this recipe. Serve hot after draining most of the liquid.

The leftover liquid is often used by the French as additional sauce added to a meat stew.