Marjoram Green Beans Recipes

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GREEN BEANS AND RED BELL PEPPERS WITH MARJORAM AND ALMONDS



Green Beans and Red Bell Peppers with Marjoram and Almonds image

Categories     Herb     Vegetable     Side     Sauté     Thanksgiving     Vegetarian     High Fiber     Low Sodium     Almond     Green Bean     Bell Pepper     Fall     Healthy     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8 to 10

Number Of Ingredients 6

2 1/4 pounds green beans, ends trimmed
5 tablespoons butter
3 large red bell peppers, thinly sliced
1 large onion, thinly sliced
1/4 cup chopped fresh marjoram
3/4 cup sliced almonds, toasted

Steps:

  • Cook green beans in large pot of boiling salted water until just crisp-tender, about 5 minutes. Drain. Rinse with cold water. Drain well; set aside. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add peppers and onion and sauté until peppers are crisp-tender, about 8 minutes. Mix in marjoram. (Beans and bell pepper mixture can be prepared 1 day ahead. Cover separately and refrigerate.)
  • Melt remaining 3 tablespoons butter in heavy large pot over medium-high heat. Add beans and pepper mixture and stir until heated through, about 5 minutes. Season to taste with salt and pepper. Transfer to large bowl. Sprinkle with almonds.

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  • Heat 2 teaspoons of olive oil in good sized fry pan on medium heat. When the oil starts to move easily when you move the pan, add beans and gently stir once or twice.
  • Cover beans and cook about 2 minutes. Stir, cover and cook another 2 minutes. Repeat until beans are almost, but not completely, to the softness you desire. Some will get a bit browned as if you were cooking on a grill. If it happens too quickly, reduce the heat.
  • When beans are nearly to the texture you like, add the remaining olive oil and the marjoram. Stir to distribute marjoram among all the beans. Cook uncovered for ~1 minute. Remove from heat and serve.

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