Green Beans with Red Peppers and Shallots
Green beans are a favorite around our house pretty much all year round. Even the dogs love fresh green beans as a snack!
I’ve steamed the green beans in this recipe, but you can also blanch them if you don’t have a steamer. You want them to be crisp tender because when you add them to the pan with the shallots and peppers, they will cook a little bit more and you don’t want them to be soggy.
I like to serve these for big family dinners, because I can do the two parts ahead of time and then combine them before serving. Earlier in the day, I will saute the shallots and peppers, then cool them and put them in a container in the fridge. Then, I steam the green beans, either ahead of time or at the end as I am warming up the peppers and shallots and toss them in to combine right before serving.
I use a vegan butter, which is largely oil, so it doesn’t burn in the pan, so if you are using regular butter, you might want to consider adding a splash of oil to help prevent burning, or just use a bit of oil to do the whole dish. Be careful with how much oil you use. Less is more, since you don’t want the dish to be too oily.
Ingredients:
- 1 lbs. green beans
- 1 cup diced red peppers
- 1/4 cup diced shallots
- 2 Tablespoons butter (I use Earth Balance)
Directions:
- Steam green beans to crisp tender
- Meanwhile, in a large pan, melt the butter over medium heat, then add the shallots and red pepper and saute 5 minutes till the shallots are soft and the peppers are tender but not mushy.
- Add the cooked green beans and toss them in with the other ingredients. Serve immediately.
Enjoy!
