1 ½ extra-virgin olive oil
2 large cloves fresh garlic, minced
½ pound haricots verts (thin French green beans), washed and ends trimmed
Creole seasoning to taste
¼ white onion, julienned
1 firm medium tomato, seeds and skin removed, julienned
1. Using a large nonstick skillet, olive oil on low-medium high heat. Add half of the garlic and cook until fragrant.
2. Place the haricots verts into the pan and toss lightly so the all the beans are mixed with the oil. Add remaining garlic and toss again. Cook for about 1 minute. Season to taste with Creole seasoning.
3. Add the onion and tomato and sauté for another minute, tossing continually.
4. Season again as needed and cook for another minute or until the beans are slightly softened. Taste a bean to see if slightly crunchy. Remove from heat and serve.
NOTES & TIPS
Make sure you do not cook the green beans all the way. Cook it lightly, so that it still has its crunch and maintains its texture.