| 1 | Snap off the tips of the green beans. |
| 2 | Bring a large casserole of salted water to a boil. |
| 3 | Add the beans and cook for 10 minutes or until barely tender. |
| 4 | Drain immediately and run under cold water. |
| 5 | This retains their freshness and color. |
| 6 | In a large skillet, heat 4 t of olive oil. |
| 7 | Add the onions and cook them for 10 minutes, covered, over low heat until they are soft but not browned. |
| 8 | Add the tomatoes, salt, pepper and bouquet garni. |
| 9 | Cook the mixture for 10 to 15 minutes over fairly high heat until it is very thick. |
| 10 | Remove the bouquet. |
| 11 | Add the drained green beans to the skillet and simmer covered for 5 minutes. |
| 12 | Puree the basil, garlic, parsley and the remaining olive oil in the electric blender. |
| 13 | Add the puree to the tomato and bean mixture. |
| 14 | Correct the seasoning. |
| 15 | Heat through and serve. |
