Green Bean-and-Red Bell Pepper Toss

4 Reviews
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Beth Dreiling Hontzas
Prep Time
10 Mins
Cook Time
10 Mins
Yield
Makes 6 to 8 servings
By Megan Natter, Slidell, Louisiana
October 2007
RECIPE BY Southern Living

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

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

How to Make It

Step 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.

Step 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.

Step 3

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

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Ratings & Reviews

jmcclintock's Review

jmcclintock
October 31, 2013
N/A

brendacrowe's Review

brendacrowe
December 31, 2011
N/A

incremona's Review

London1
January 01, 2010
This recipe turned out great! I used fresh green beans. The bright green beans with the red bell pepper was very pleasing to the eye. Some may think these vegetables are bland but they were just how I like them. I made them to go with my ham balls and oven roasted sweet potatoes with onion for New Years Day. Scrumptious!

London1's Review

incremona
November 22, 2009
Easy to make - lots of colour. Served with Coq Au Vin and made for a great side.
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