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Recipe: Green Beans with Garlic Shallots and Red Peppers


This recipe for Green Beans with Garlic Shallots and Red Peppers is so quick and easy … and best of all it has the wow factor in its presentation… perfect for a holiday table… or even when you have guests for dinner. The flavors in this side dish are absolutely wonderful.

TIPS

You can cook the green beans anyway you prefer… but I have written the recipe for the stovetop boiling method… it’s quick.. you can do that part ahead… and when you plunge them in ice water or run cold water over them just after cooking.. they turn a show stopping brilliant green… a beautiful contract to the red in the red peppers.

I use fresh green beans found in small bags in the produce department of the grocery store… they’re picked over and cleaned… saves time and you always get a perfect bunch anytime of the year.

I use shallots because of their light onion flavor… I know they seem expensive… but they go a long way when prepared in foods… I highly recommend that you don’t substitute onion.

I like to sprinkle a little Parmesan cheese over the top… but that’s optional..

I hope you try these… I know you will love them!






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Recipe: Green Beans with Garlic Shallots and Red Peppers

All you need:

1 pkg. (12 oz.) fresh green beans
1 red bell pepper, cut into julienne slices
1 medium sized shallot, finely chopped
2 small garlic cloves, finely chopped
1 tablespoon unsalted butter
1 tablespoon olive oil
Salt and pepper to taste
1 tablespoon grated Parmesan cheese

All you need to do:

Bring a large pot of water to a boil.

Drop in the green beans and boil for 3 minutes.


Drain immediately and dump into a large bowl of ice water or run cold water over them to stop the cooking process immediately. Green beans should be a vibrant green.

Drain well.


While the green beans are draining, heat a large skillet over medium heat.



Add the butter and olive oil and allow butter to melt.

Add the shallots and onions and cook about 3 minutes.

Add the red pepper slices and green beans and cook an additional 2 minutes… you do not want the shallots or garlic to brown.. if they start to brown, lower the heat.

Toss the vegetables to completely mix and coat the green beans.

Heat only until the red peppers and green beans are heated through … you don’t want the red peppers or the green beans to lose their crispness.

Remove to a serving dish and sprinkle lightly with Parmesan cheese.

Serve immediately.

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