Jane's Favorite Tested Recipes
12/16/2009
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
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Green Beans and Red Peppers
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¾ pounds green beans, trimmed |
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2-tablespoons extra virgin olive oil |
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½ red bell pepper, cut into strips |
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1 clove garlic, minced |
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2 tablespoons balsamic vinegar |
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¼ teaspoon EACH coarse salt and pepper |
Bring salted water to a rolling boil in large saucepan. Add the beans and boil for 5-6 minutes or until crisp-tender. Transfer beans to a colander and rinse with cold water. Drain well. (Can do ahead and finish the recipe later.)
Heat a 10" skillet over medium heat for 2 minutes. Add the olive oil and swirl the pan to coat the bottom evenly. Add the red pepper and garlic and sauté for 3 minutes or until the peppers are crisp-tender. Add the green beans, balsamic vinegar, salt, and pepper and stir-fry until the beans are heated.
NOTE: This is from the Low Carb cookbook. We really liked the flavor of the beans and peppers with the balsamic vinegar. This is similar to the recipe for Balsamic Baby Carrots, which we also like. I served it with Lemon Chicken and a salad. It, too, is for half the given recipe and was just enough for us for a meal.