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750 g green beans
1 large red bell pepper
1 tbsp butter
1/2 tsp salt
1/4 tsp freshly ground black pepper
Bring a large saucepan of water to a boil. Meanwhile, trim beans. Core and seed pepper. Then slice into thin strips. When water is boiling, add beans. Cook until tender-crisp, 3 to 5 minutes, then drain. If not using right away, rinse cooked beans with cold water. Pat dry with paper towels. Store beans in plastic bags. Seal and refrigerate up to 2 days.
Just before serving, melt butter in a large wide saucepan or wok over medium heat. (If you don't have a wide pan, cook in 2 batches.) When hot, add beans, pepper strips, salt and pepper. Stir often until hot, 3 to 4 minutes.
Calories 44, Protein 1.6g, Carbohydrates 7.1g, Fat 1.7g, Fibre 2.1g, Sodium 161mg.
Fresh, crisp and vibrant beans are a jolly match with turkey. Clean and prep them the night before so all they'll need is a quick cook without any fuss when it's turkey time.
Following the recipe above, try these:
While beans are cooking, finely grate peel from 1 large orange. Stir into beans with 3/4 tsp (4 mL) dried dillweed just before removing from heat. Squeeze out juice from half an orange overtop.
Just before removing beans from heat, stir in 1/3 cup (75 mL) crumbled Stilton and 1/4 cup (50 mL) thinly shredded fresh basil or coriander.