Tuesday, July 20, 2010

Green Beans with Pepper & Onion

I'm often looking for a new way to spice up vegetables, although we like them all just steamed too. I made these green beans last night, they were delicious!


1 lb fresh Green Beans
1 Tablespoon Butter And 1 Tablespoon Olive Oil
2 cloves Garlic, finely chopped
1 cup Chopped Onion
1/2 - 3/4 cup Chopped Red Bell Pepper
1 cup Chicken Broth
1/2 - 3/4 tsp Kosher Salt (or 1/4 - 1/2 tsp Regular Table Salt)
Ground Black Pepper To Taste

1. Snap or cut the stem ends of the green beans.
2. Add oil and melt butter in a skillet over medium low heat. Add garlic and onions and cook for a minute. Then add green beans and cook for a minute until beans turn bright green.
3. Add the chicken broth, chopped red pepper, salt and black pepper. Turn heat to low and cover with a lid, leaving lid cracked to allow steam to escape. Cook for 20 to 30 minutes or until liquid evaporates and beans are fairly so3, yet still a bit crisp. (You can add more chicken broth during the cooking process, but letting it all cook away will help the onions and peppers caramelize.)


We had steak and roasted baby potatoes too. (Also salad, not pictured.)

(I can't take credit, this recipe is from the amazing PW.)

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