Haricots Verts And Red Peppers Recipes

ASIAN STIR-FRIED HARICOTS VERTS

Steps:

• Heat a large wok or frying pan over high head for 4 minutes so that pan becomes very hot.
• Add oil and heat for 30 seconds.
• Add haricots verts and stir-fry for 3-4 minutes.
• Add sesame seeds and crushed red pepper then stir-fry for another minute.
• Add whichever sauce you chose and stir-fry for 30 more seconds.
• Season to taste with salt and black pepper if necessary.

ROASTED HARICOTS VERTS

Steps:

• Preheat the oven to 375 degrees F.
• Trim the stem ends only from the haricots verts and place them on two sheet pans. Drizzle the beans with 2 tablespoons of the oil (total) and spread them out in one layer. Sprinkle them with 1 1/2 teaspoons salt and 1 teaspoon pepper. Roast for 10 minutes, until crisp-tender. Serve hot.

SWEET AND SPICY GREEN BEANS

Steps:

• In a large pot of salted water, bring the green beans to a boil. Boil for 3 to 4 minutes. Drain in a colander and submerge the beans in an ice water bath to shock them and stop the cooking process. Drain and set aside.
• In a large skillet over medium heat, heat 2 tablespoons of the butter and the olive oil. Add the green beans to the pan, toss in the butter and olive oil, and sauté for 5 minutes. Add the bell pepper, onion, garlic, and sea salt and black pepper to taste. Sauté for an additional 5 minutes.
• In a small bowl, combine the remaining 2 tablespoons of melted butter, the soy sauce, sweetener and red pepper flakes. Pour the mixture over top of the green beans and toss until they are well coated.

HARICOTS VERTS AND RED PEPPERS RECIPE

Steps:

• Preheat oven to 350 degrees. Cut bell peppers into 2-inch-long strips. In a 12-inch heavy skillet heat the oil over moderate heat until hot but not smoking and cook the peppers, stirring frequently, until crisp-tender, about 12 minutes. Transfer cooked peppers to a serving bowl. In a 4-quart kettle 1/2 filled with boiling salted water cook beans until crisp-tender, about 3 minutes. Drain beans in a colander and transfer to bowl. Toss haricots verts and peppers with salt and pepper to taste. This recipe yields 4 servings.

SAUTEED HARICOTS VERTS, RED BELL PEPPERS, AND PINE NUTS

Steps:

• Cook haricots verts in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse with cold water to cool quickly and drain again.
• Heat oil in large skillet over medium-high heat. Add peppers; sauté until just tender, about 5 minutes. Add butter to same skillet; melt. Add garlic; sauté until fragrant, about 1 minute. Add haricots verts. Sauté until heated through, about 5 minutes. Mix in nuts; season with salt and pepper. Transfer to bowl.