Sometimes it's a struggle to come up with a suitable vegetable side dish that doesn't come from a can. This week, we'll give you ideas on how to turn fresh veggies into delicious sides. This recipe comes from Southern Living magazine.
2 tablespoons butter
2 (8 oz.) packages French green beans
1 red bell pepper, cut into thin strips
3 shallots, sliced
2 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon ground red pepper
Melt butter in a large Dutch oven over medium-high heat. Add green beans, bell pepper strips, and remaining ingredients, tossing to coat. Add 1/4 cup water.
Cook, covered, 4 to 6 minutes; uncover and cook, stirring often, 1 to 2 more minutes or until water is evaporated and beans are crisp-tender.
Note: If desired, substitute 1 lb. trimmed sugar snap peas for green beans. Proceed as directed.