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Green beans with garlic and confit tomatoes

Préparation - 15 minutes


Serves 4 to 6

  • 600 g green beans, topped and tailed
  • 50 g (about 1/3 of a jar) Favuzzi dried tomatoes
  • 30 mL (2 tablespoons) O roasted garlic olive oil
  • 15 mL (1 tablespoon) chopped chives
  • 15 mL (1 tablespoon) Badia Cava rosé vinegar
  • 1 pinch Favuzzi Espelette pepper


  1. In a pot, bring to the boil a good amount of salted water. Blanch the green beans for two minutes, then drain.
  2. Combine the oil, beans and tomatoes in a pan and sauté for one or two minutes.
  3. Add the vinegar and cook over low heat until liquid has evaporated.
  4. Finish with a sprinkle of chives and Espelette pepper.