Green Beans With Shallots And Red Bell Pepper Food

GREEN BEAN, RED PEPPER, AND SHALLOT SAUTé

Steps:

• Heat a small skillet over medium heat. Add the tablespoon of water along with the green beans and red bell pepper; cover with a lid and steam for 3 minutes, or until just fork-tender but still a little crisp. Remove the lid, add the olive oil to the pan along with the shallot and minced garlic.
• Cook, stirring constantly for 1 minute. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.

GREEN BEANS WITH ALMONDS AND CARAMELIZED SHALLOTS

Steps:

• Place the slivered almonds in a dry skillet over low heat, and cook and stir constantly until the almonds are lightly toasted, 3 to 5 minutes. Watch carefully, because they burn easily. Remove the almonds and set aside.
• Heat butter in a skillet over medium-low heat, and cook and stir the shallots and red bell pepper until softened, about 8 minutes. Sprinkle the shallot mixture with sugar, salt, and pepper, and reduce heat to low. Cover, and cook slowly, stirring occasionally, until the sugar dissolves and the shallots caramelize, 5 to 8 minutes.
• Place a steamer insert into a saucepan, fill with water to just below the bottom of the steamer, and bring the water to a boil. Add the green beans, cover, and steam until just tender enough to pierce with a fork, 7 to 8 minutes. Drain the green beans, place them into the skillet with the shallot mixture, mix well, and gently stir in the toasted almonds.

GREEN BEANS WITH SHALLOTS

Steps:

• Bring a medium pot of cold water to a boil over high heat and salt it generously. Trim the stem end off the green beans. Peel and finely chop the shallot.
• Drop the green beans into the boiling water and cook, uncovered, until crisp-tender, about 4 minutes. Drain in a colander set in the sink and rinse with very cold water until cool. Drain well and pat dry with paper towels. (The vegetables can be prepared up to this point, up to 4 hours ahead.)
• Heat the olive oil in a large skillet over medium heat. Add the shallot and cook, stirring occasionally, until the shallot is just golden, about 2 minutes. Add the green beans, increase the heat to high, and cook, stirring occasionally, until the beans are heated through, about 4 minutes. Season with the 1/2 teaspoon salt and some pepper and serve immediately.

SAVORY BRAISED GREEN BEANS WITH RED BELL PEPPER AND WALNUTS

Steps:

• Toast walnuts on baking sheet in 350-degree oven for 8-20 minutes or over medium heat for 3-5 minutes in small skillet. When walnuts become fragrant, remove from heat. Do not scorch walnuts. Set aside to cool, then chop to yield 1/4 cup.
• In nonstick skillet over medium-high heat, cook shallots in butter 2 minutes.
• Add chopped garlic. Cook 30 seconds.
• Add green beans and red bell peppers. Cook 2 minutes.
• Add vegetable broth or chicken broth. Bring to a boil. Cover; reduce heat, simmer for 5 minutes.
• Arrange vegetables on serving paltter. Sprinkle with chopped walnuts.

FRENCH GREEN BEANS AND SHALLOTS

Steps:

• Bring the water to a boil. Add the beans and cover the pot. Continue cooking the beans, covered, for 3 to 5 minutes until tender but firm. Drain and rinse under cold water.
• At serving time, heat the butter in a skillet, add the shallots and saute for about 1 minute, until the shallots start to brown.
• Add the beans, salt and pepper, and saute briefly. Sprinkle with lemon juice and serve with the chicken.

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.

GREEN BEANS WITH BACON AND RED BELL PEPPER

Steps:

• Cook bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towel and drain. Pour off all but 2 tablespoons drippings from skillet. Add green beans and bell pepper to skillet. Toss vegetables over medium-high heat until coated with drippings, about 1 minute. Add broth. Cover and cook until vegetables are crisp-tender, about 5 minutes. Season to taste with salt and pepper. Transfer to serving bowl. Sprinkle with bacon and serve.

SAUTEED GARLIC SCAPES (OR GREEN BEANS)WITH RED PEPPER & ALMONDS

Steps:

• Cover& cook scapes in a pot of boiling salted water until tender-crisp, about 2 minutes.
• Drain& chill under cold water, then drain well& pat dry.
• Heat oil in a large nonstick skillet over medium heat; cook scapes, peppers& seasoning, stirring occasionally, until softened- about 4 minutes.
• Stir in almonds.

GREEN BEANS WITH SHALLOTS AND RED BELL PEPPER

Steps:

• Cook beans in boiling water to cover in a Dutch oven 3 to 4 minutes or until crisp-tender; drain.
• Melt butter in Dutch oven over medium-high heat. Add shallots and bell pepper, and saute 4 minutes or until tender. Add beans; toss with salt, pepper, and garlic powder.