Green Bean and Red Bell Pepper Toss


2 tablespoons butter
5 cups (about 12 oz.) green beans, cut into 3 – 4 inch pieces
1 red bell pepper, cut into thin strips
3 shallots, sliced
2 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon ground red pepper


Melt butter in a large Dutch Oven over medium-high heat. Add green beans, bell pepper strips, and remaining ingredients, tossing to coat. Add 1/4 cup water.

Cook, covered, 4 to 6 minutes; uncover and cook, stirring often, 1 to 2 more minutes or until water is evaporated and beans are crisp-tender.

Sugar Snap Peas-and-Red Bell Pepper Toss: Substitute 1 lb. trimmed sugar snap peas for green beans. Proceed as directed.

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