Green Beans with Preserved Lemons and Roasted Red Peppers

By Unblond1

Ingredients

• 1 red bell pepper
• 1 pound green beans
• 1 teaspoon salt
• 3 tablespoons olive oil
• 1 dried hot red chili
• 4 cloves garlic, peeled and smashed
• 1/4 preserved lemon, diced (can return remaining lemon to brine)*
• Juice of 1 lemon
• Salt and pepper, to taste

Details

Servings 6
Adapted from thomcooks.com

Preparation

Step 1

*Available at Mediterranean Bakery & Deli on Quioccasin Road, Mediterranean Market & Deli on Staples Mill Road and Sur La Table at Stony Point Fashion Park

Roast a red bell pepper until skin is blackened. Place in closed paper sack. When cooled, peel skin. Slice, removing seeds and ribs.

Cut green beans into 1-inch pieces. Add salt to a large pot of boiling water. Add beans and quickly blanch. Remove and plunge into ice water. Drain.

Heat a large sauté pan over medium-high heat. Add oil, hot chili and garlic. Stir-fry until chili starts to darken. Turn heat to medium and add green beans and lemon. Stir-fry to heat through. Add lemon juice; salt and pepper to taste.