Sautéed Green Beans with Red Pepper
Blanch the beans ahead then finish the colourful dish off just before serving.
Servings: 6 to 8
Ingredients:
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 50 |
| pro | 2 g |
| total fat | 2 g |
| sat. fat | trace |
| carb | 8 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 145 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 5% |
| vit A | 10% |
| vit C | 42% |
| folate | 14% |
-
2 lb (1 kg) green beans, trimmed
1 tbsp (15 mL) extra-virgin olive oil
2 cloves garlic, minced
1/2 cup (125 mL) diced sweet red pepper
1 tsp (5 mL) grated lemon rind
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
Preparation:
In large saucepan of boiling salted water, cover and cook beans until tender-crisp, about 5 minutes.
Drain and chill in cold water; drain again. (Make-ahead: Wrap in towel and place in plastic bag; refrigerate for up to 24 hours.)
In large skillet, heat oil over medium heat; fry garlic, red pepper, lemon rind, salt and pepper, stirring occasionally, until softened, about 3 minutes.
Add beans; toss until heated through, about 7 minutes.
Drain and chill in cold water; drain again. (Make-ahead: Wrap in towel and place in plastic bag; refrigerate for up to 24 hours.)
In large skillet, heat oil over medium heat; fry garlic, red pepper, lemon rind, salt and pepper, stirring occasionally, until softened, about 3 minutes.
Add beans; toss until heated through, about 7 minutes.
Source
Holiday Celebrations: 2007
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