Recipe no. 13 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 16.
Ingredients
- 2 tablespoons of olive oil
- An onion
- 1/2 kg of fully grown, tender green beans
- A tomato
- 4 to 5 potatoes
- 3 litres of water
- Salt
Preparation
- OnionPut into a stockpot or saucepan 2 tablespoons of olive oil, set it on the heat. Have an onion sliced or chopped, put it in and let it soften without taking on colour.
- Beans and tomatoMeanwhile cut into small squares half a kilo of fully grown, tender green beans, add them to the onion along with a tomato, peeled, seeded and chopped, stir with a wooden spoon until the moisture from the tomato has reduced (4 to 5 minutes are enough).
- Water and cookingAdd 4 to 5 potatoes and 3 litres of water, salt accordingly and let cook 3 or 4 hours covered.
- FinishBefore serving, crush the potatoes through a sieve.
Reboul's text
Put into a stockpot or saucepan 2 tablespoons of olive oil, set it on the heat. Have an onion sliced or chopped, put it in and let it soften without taking on colour.
Meanwhile cut into small squares half a kilo of fully grown, tender green beans, add them to the onion along with a tomato, peeled, seeded and chopped, stir with a wooden spoon until the moisture from the tomato has reduced (4 to 5 minutes are enough);
add 4 to 5 potatoes and 3 litres of water, salt accordingly and let cook 3 or 4 hours covered;
before serving, crush the potatoes through a sieve.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| òli | olive oil |
| cebo | onion |
| toumàti | tomato |
| aigo | water |
| passadouiro | sieve |
| cuié | wooden spoon |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 13, page 16. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.