Green Beans with Red Pepper and Garlic
Green beans, also known as string beans or snap beans, are available year-round. To preserve their fresh flavor and texture, parboil the beans, immerse them in ice water to set their color, then saute briefly. Serves 6
1 lb organic green beans, stems trimmed
2 teaspoons olive oil
1 organic red bell pepper, seeded and cut into julienne
1/2 teaspoon chile paste or red pepper flakes
1 clove garlic, finely chopped
1 teaspoon sesame oil
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Cut the beans into 2-inch pieces. Bring to a saucepan three-fourths full of water to a boil. Add the beans and cook until they turn bright green and are tender-crisp. 1-3 minutes. Drain the beans, then plunge them into a bowl of ice water to stop the cooking. Drain again and set aside.
In a large frying pan, heat the olive oil over medium heat. Add the bell pepper and toss and stir for about 1 minute. Add the beans and saute for 1 minute longer. Add the chile paste and garlic and toss and stir for 1 minute longer. The beans will be tender and bright green. Drizzle with the sesame oil and season with salt and black pepper. Serve immediately.
Enjoy from our kitchen to yours!!!