Food & Wine

VEGETABLES ON THE SIDE WEEK: GREEN BEANS AND RED BELL PEPPER TOSS

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.

INGREDIENTS

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

DIRECTIONS

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.

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