1 pound fresh green beans, washed thoroughly, ends cut off, kitchen cut about 2-3 inches
3-4 cloves of garlic, minced or use 3-4 heaping tsp., already minced
1/3 cup salad style roasted red peppers from jarred, drained
3 Tbsp. olive oil
1-1/2 tsp. ground black pepper
3 tsp. salt (divided into 2 – 1-1/2 tsp. each)
In a medium Dutch oven or large pan, add 1-1/2 tsp. salt to water and bring to a boil, uncovered, over high heat. Blanch green beans for about 7-10 minutes, until they “rolling” and rising to the top.
Drain green beans in a colander and set aside.
Drizzle olive oil into bottom of pan. Stir in the minced garlic and saute mixture for about 5 minutes on med-low heat.
Add in the the blanched green beans, roasted red pepper strips, ground black pepper and remaining 1-1/2 tsp. salt. Continually stir, sauteing the veggies on low heat, for about 15 minutes. Remove from heat and using a regular dinner fork, taste-test one green bean to see if it tastes garlicky. The garlic and oil should be almost golden brown in color.
Serve immediately as a side dish with your favorite fish or meat and potato recipe, plus a side salad or other healthy grain side dish.
Karen’s Note: Adding a little bit of ground black pepper for flavor is nice, but adding just a little more will definitely kick this vegetable, garlic green bean and roasted red pepper, side dish up a notch! Enjoy this wonderful veggie side dish for your next get-together meal, cook-out or barbecue!
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