Virginia's Green Beans Provencal - Blast from the Past

In today's Blast from the Past, Paula's guest Virginia Wills makes green beans provencal. Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU ------------------------ For more episodes of Blast From The Past videos click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyGj7h-uNjuKEODgCBVVgj7U ------------------------ Follow me on Facebook: https://www.facebook.com/pauladeen/ Follow me on Instagram: https://www.instagram.com/pauladeen_official/ Follow me on Pinterest: https://www.pinterest.com/pauladeen/ ------------------------ Find more recipes and videos on my website: https://www.PaulaDeen.com Click here to shop my products on my online store: https://pauladeenshop.com/ Click here to visit my Amazon shop page: https://www.amazon.com/pauladeen ------------------------ #pauladeen #blastfromthepast Ingredients Salt 1 1/2 pounds haricots verts or other green beans, ends trimmed 1 tablespoon olive oil 1 clove garlic, very finely chopped 2 tomatoes, diced 15 kalamata olives, pitted and halved 2 tablespoons freshly chopped basil leaves 1 tablespoon red wine vinegar Freshly ground black pepper Preparation 1. Prepare an ice-water bath by filling a large bowl with ice and water 2. Bring a large pot of salted water to a rolling boil over high heat. 3. Add the beans and cook until crisp-tender, about 2 minutes. 4. Drain well in a colander, then set the colander with beans in the ice-water bath, making sure the beans are submerged. 5. Drain the beans, shaking off the excess water. 6. In the same pot, heat the oil over low heat. 7. Add beans, garlic, tomatoes, olives and basil, and toss to combine. 8. Drizzle vinegar over beans and toss to coat. 9. Taste and adjust for seasoning with salt and pepper. Serve hot, warm, or cold.