See more
Beth Dreiling Hontzas Photo by: Beth Dreiling Hontzas

Green Bean-and-Red Bell Pepper Toss

Substitute 1 lb. trimmed green beans for the slender French beans.

Southern Living OCTOBER 2007

  • Yield: Makes 6 to 8 servings
  • Cook time: 10 Minutes
  • Prep time: 10 Minutes


  • 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


1. 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.

2. 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.

Sugar Snap Peas-and-Red Bell Pepper Toss: Substitute 1 lb. trimmed sugar snap peas for green beans. Proceed as directed.


Go to Full Version of

Green Bean-and-Red Bell Pepper Toss Recipe