Gently cooking the garlic in oil mellows the flavor and tenderizes the cloves. Once you've removed the cloves, store garlic-infused oil in a jar in the fridge up to one month to add garlicky goodness to other dishes.

Recipe by Southern Living August 2008

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Credit: Jennifer Davick; Styling: Lisa Powell Bailey

Recipe Summary

prep:
15 mins
cook:
24 mins
total:
39 mins
Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel garlic cloves, and place in a small saucepan with olive oil. Cook over medium heat, stirring often, 6 to 7 minutes or until tender and golden. Remove garlic, using a slotted spoon. Reserve garlic and 2 Tbsp. garlic oil; store remaining oil in refrigerator.

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  • Cook beans in boiling salted water to cover in a Dutch oven 8 to 9 minutes or until crisp-tender; drain. Plunge into salted ice water to stop the cooking process; drain.

  • Sauté bell pepper in 2 Tbsp. hot reserved garlic oil in Dutch oven over medium heat 3 minutes or until tender. Add beans and garlic cloves, tossing to coat; cook 4 to 5 minutes or until thoroughly heated. Toss beans with salt and pepper.

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