My Favorite Green Beans

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Many years ago, I purchased a fairly obscure cookbook written by an unknown chef, at least to me. Sunshine Cuisine was published in 1994.

The book cover states that chef Jean-Pierre Brehier “combines the taste memories of his Provençal childhood (born in Aix-en-Provence) with the Florida-Caribbean influences that weave their way throughout his professional career.”

Also from the book flap, “Chef Jean-Pierre Brehier has trained in some of the best restaurants in the south of France… came to Florida in 1973 and in 1976 became chef-proprietor of the award-winning restaurant The Left Bank in Fort Lauderdale, Florida.”

I googled him and there’s not much information on the chef since 1998, but there is a website called Meet Chef Jean Pierre.

I guess he had a show on the Food Network, and also on PBS, but I’ve never come across him except for this one cookbook. Is anyone familiar with him?

I’ve made quite a few dishes from his cookbook, but one recipe originally stood out to me, and occasionally, I make it. If you know me at all, you know I rarely make the same recipe twice.

The recipe is green beans with tomatoes, Kalamata olives and pine nuts. This recipe alone is the only reason I keep this cookbook, although I have made other good recipes out of it.

Green Beans with Calamata Olives and Toasted Pine Nuts
printable recipe below

1/4 cup pine nuts
1 pound green beans
1 teaspoon unsalted butter
1 teaspoon olive oil
1/4 cup minced onion
1 tablespoon minced garlic
1/2 cup peeled, seeded, and chopped tomatoes
1/4 cup Calamata olives, pitted and chopped

In a small nonstick frying pan, toast the pine nuts until golden brown.
Remove from heat and reserve.

Remove the tips and tails from the green beans and cut them into 1 1/2” lengths. Bring a big pot of salted water to a boil and poach the beans until tender but still firm, about 7 minutes. Drain into a colander.


In a sauté pan, heat the butter and oil and add the beans. Sauté 1 minute, then add the onion and cook until translucent, not brown.

Add the garlic, tomatoes, and olives. Sauté for a couple of minutes.

Add the pine nuts and serve immediately.

There’s just something about this group of ingredients that is spectacular. Of course it helps to love green beans.

The tomatoes and olives plus the crunchy pine nuts are just superb together.

And, with the addition of both onion and garlic, no seasoning is necessary. The olives supply the saltiness.

I’m not sure if it’s Kalamata or Calamata, but this chef spelled the olives with a “C.”

Other appealing recipes in this cookbook:
New Potato and Beet Salad
Risotto with Ginger and Carrot Juice
Roasted Peppers and Chili Sabayon Sauce