French~Haricots Verts Provencal

Haricots Verts Provencal

1 lb. fresh green beans
1 onion, chopped coarsely
6 cloves garlic, chopped fine
4 tomatoes, peeled, seeded and chopped
2 tbsp. olive oil
1/2 cup dry white wine
1/2 cup pitted olives
1 tbsp. lemon juice
2 tbsp. fresh ground pepper

Wash beans and cut ends off. Steam until tender but still crisp. Drain, rinse under cold water and set aside.
Saute onion and garlic in olive oil for 5 minutes. Add tomatoes and wine and cook for 20 minutes over medium heat. Toss in the beans and olives and heat thoroughly. Sprinkle with lemon juice and fresh ground pepper. Serve on a platter with parsley garnish.