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Green Bean, Red Pepper, and Shallot Sauté

My heart goes out to all who have been affected by the horrific and senseless violence this past week in Connecticut and Oregon. My thoughts & prayers are with you all!!!

On a happier note, I was recently contacted by Red Tricycle who informed me that I won the award for the 2012 Most Awesome Awards for Fantastic Family Recipes. Thanks for voting for me – you are the best and most loyal readers a girl could hope for. I really appreciate your support and I feel very honored to have won!

On with the recipe:

Green Bean, Red Pepper, and Shallot Sauté

I made this sauté to go with the Long Grain and Wild Rice with Mushrooms and Shallots and the Mustard-Maple Chicken Thighs and they all paired nicely together. This side dish seriously took me less than 10 minutes to make and it tasted healthy, flavorful, and delicious. It was also a great way to use up the extra green beans and red bell pepper in my refrigerator.

Green Bean, Red Pepper, and Shallot Sauté

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 Bean, Red Pepper, and Shallot Sauté

 

Green Bean, Red Pepper, and Shallot Sauté

Green Bean, Red Pepper, and Shallot Sauté

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4

Ingredients

  • 1 tbsp water
  • ½ lb of green beans trimmed
  • ½ red bell pepper cut into strips
  • 1 small shallot sliced thinly
  • 1 clove of garlic minced
  • Sea salt and freshly cracked pepper to taste

Instructions

  • 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.
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11 Comments

  1. YAY!! Congrats on the awesome award! You definitely deserve it!

  2. Congratulations!
    (Love this recipe too – must be green bean recipe day)

  3. You deserve to win……………….your recipes are awesome. I love to visit your site, have used numerous recipes you’ve posted. Thank you for your time & effort.
    Merry Christmas

  4. Kim in MD says:

    Congratulations on your win, Pam! You SO deserve it! 🙂 This veggie dish looks so colorful and delicious!

  5. I can’t eat peppers, but the red and green sure does look like Christmas! And congrats on the award, which you richly deserve!

  6. I definitely don’t make enough veggie side dishes. This looks delicious!