4 to 6
- 2 Pure Flavor® Red Sweet Bell Peppers
- ½ lb fresh green beans (to yield 3 ½ cups) canned/frozen equivalent
- ½ tbsp. olive oil
- ½ tsp salt
- 1 tbsp. balsamic vinegar
- Ground black pepper, to taste
Step 1Wash whole peppers and place over flame on grill or gas range (can be carefully broiled on middle rack in oven).
Step 2Turn peppers often to char or blacken most of the skin. This will also cook the peppers on the inside.
Step 3When soft & blackened, place in zip-lock bag or heavy brown paper bag and close. If using brown bag, wrap in heavy towel.
Step 4Allow peppers to cool to a warm, easy to handle temperature. Taking one out at a time, use the back of the knife to remove skin.
Step 5Split open the pepper, remove all inner veins and seeds. Cut the roasted pepper into short strips and set aside.
Step 6Wash and remove stem of green beans.
Step 7Bring water to a rolling boil and steam green beans for 3 to 4 minutes, or until tender and bright green. Remove and place in serving bowl.
Step 8Toss with red pepper strips and season with olive oil, balsamic vinegar, salt and pepper.
Step 9Serve Immediately.
If using frozen or canned beans instead, skip steaming instructions and follow package directions.