GREEN BEANS SAUTÉED WITH ROASTED RED PEPPERS AND BASIL

By lesliejanous

Ingredients

• SAUTÉED GREEN BEANS WITH ROASTED RED PEPPERS AND BASIL
• Serves 4.
• This recipe yields crisp-tender beans. If you prefer a slightly more tender texture (or you are using large, tough beans), increase the water by a tablespoon and increase the covered cooking time by 1
• INGREDIENTS
• 2 teaspoons olive oil
• 1 medium shallot , minced
• 1/8 teaspoon red pepper flakes
• 1 teaspoon olive oil
• 1 pound green beans , stem ends snapped off, beans cut into 2-inch pieces
• Table salt and ground black pepper
• 1/4 cup water
• 1/3 cup roasted red peppers , cut into 1/2-inch pieces
• 1 teaspoons red wine vinegar
• 2 tablespoons chopped fresh basil leaves

Details

Servings 4

Preparation

Step 1

SAUTÉED GREEN BEANS WITH ROASTED RED PEPPERS AND BASIL

Serves 4.

This recipe yields crisp-tender beans. If you prefer a slightly more tender texture (or you are using large, tough beans), increase the water by a tablespoon and increase the covered cooking time by 1 minute. To serve 6, increase all of the ingredients by half and increase the covered cooking time by 1 to 2 minutes. Do not attempt to cook more than 11/2 pounds of green beans with this method.


INSTRUCTIONS
Combine olive oil, shallot, and pepper flakes in small bowl; set aside. Heat oil in 12-inch nonstick skillet over medium heat until just smoking. Add beans, 1/4 teaspoon salt, and 1/8 teaspoon pepper; cook, stirring occasionally, until spotty brown, 4 to 6 minutes. Add water, cover, and cook until beans are bright green and still crisp, about 2 minutes. Remove cover, increase heat to high, and cook until water evaporates, 30 to 60 seconds. Add oil-shallot mixture and red peppers and continue to cook, stirring frequently, until beans are crisp-tender, lightly browned, and beginning to wrinkle, 1 to 3 minutes longer. Transfer beans to serving bowl, toss with vinegar and basil; adjust seasoning with salt and pepper. Serve immediately.