Sauteed Green Beans With Red Peppers Recipes

SAUTEED GREEN BEANS WITH GARLIC AND PEPPER

Steps:

• Heat the oil and 1 tablespoon butter in a large skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the green beans, then season with salt and pepper and stir to combine.
• Add the stock, then bring to a simmer and cover the skillet. Cook until the green beans are bright green and just slightly tender, about 5 minutes. Uncover the skillet and cook until the liquid evaporates and the green beans are tender, 10 minutes more. Stir in the lemon juice and remaining tablespoon butter and season with additional salt and pepper.

GREEN BEANS WITH PEPPERS

Steps:

• In a large saucepan, place steamer basket over 1 in. of water. Place beans in batches in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, 6-8 minutes or until crisp-tender., In a nonstick skillet, heat oil over medium-high heat. Add red peppers and onion; cook and stir until tender. Add beans, basil, salt and pepper; toss to coat.

GREEN BEANS WITH RED PEPPERS

Steps:

• In a nonstick skillet coated with cooking spray, saute beans and red pepper in oil for 4 minutes or until crisp-tender. Stir in the vinegar, basil and pepper.

SAUTEED GREEN BEANS WITH RED PEPPERS

Steps:

• Heat oil and saute garlic, onion and peppers, slowly, about 3 minutes.
• Add beans, basil, salt and the 1/4 cup boiling water. Cover and simmer about 15 minutes.
• Stir in half the parmesan cheese.
• Put in a serving dish and add the rest of the cheese on top.

GREEN BEANS WITH RED AND YELLOW PEPPERS

Steps:

• Preheat the oven to 425 degrees.
• Blanch the string beans in a large pot of boiling salted water for just 4 minutes. Drain immediately and immerse in a large bowl of ice water to stop the cooking. When they are cool, drain and set aside.
• Meanwhile, in a large bowl toss the onion and bell peppers together with 2 tablespoons of olive oil and sprinkle generously with salt and pepper. Place in a single layer on a baking sheet and roast for about 15 minutes, tossing with a spatula from time to time to be sure the vegetables roast evenly.
• Just before serving, reheat the string beans in a large sauté pan drizzled with a little olive oil. Sprinkle with salt and pepper and arrange on a platter. Spoon the roasted vegetables over the string beans and serve hot or at room temperature.

GREEN BEAN AND BACON SAUTE

Steps:

• Cook bacon in a large skillet set over medium-high heat until crisp. Use a slotted spoon to remove bacon pieces and drain them on a paper towel-lined plate. Pour off excess grease from the skillet, leaving about 2 tablespoons in the pan.
• Add the garlic and red pepper flakes to the bacon grease and cook over medium-high heat until fragrant, about 1 minute. Add green beans and season with salt and pepper. Cook and stir until beans are tender but still a little crunchy, about 10 minutes. Return bacon to the pan and toss with the beans before serving.

SAUTEED GREEN BEANS, RED BELL PEPPERS AND PINE NUTS

Steps:

• Cook green beans in large pot of boiling salted water until crisp-tender about 4 minutes.
• Drain; rinse with cold water to cool quickly and drain again.
• Heat oil in skillet over medium high heat.
• Add peppers; sauté until just tender, about 5 minutes Add butter to same skillet; melt.
• Add garlic; suaté for approx.
• 1 minute.
• Add green beans and sauté until heated through about 5 minutes Mix in nuts; season with salt and pepper.

GREEN BEANS AND RED PEPPERS SAUTEED WITH GARLIC

Steps:

• Trim beans.
• Meanwhile bring a large pot of water to a rolling boil.
• Add some salt, then dump in beans, as soon as the water comes back to a rolling boil, count 1 minute, then drain beans and rinse with cold water.
• Heat olive oil in a frying pan and add garlic and red peppers.
• Saute 5 minutes, or until peppers are tender and add beans.
• cook, tossing, until heated through.
• Place mixture in a mound on a big serving dish or platter and serve.