Balsamic vinegar is a favorite of mine in any recipe. It truly brings these green beans to a new height!
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Green Beans and Red Bell Pepper in Balsamic Vinaigrette
Yields: 6 servings
Prep time: 20 min
Cook time: 15 min
1 1/2 pounds
green beans, ends trimmed
1 tablespoon extra-virgin
1 medium red bell pepper, cored, seeded, and cut into 1/4-inch strips
1/2 cup dry sherry
1/4 cup good-quality
Salt and freshly-ground pepper to taste
Freshly-grated Parmesan cheese
In a medium saucepan over medium-high heat, bring water to a boil. Add the beans and partially cook for 4 to 5 minutes (depending on the degree of doneness you want).
Remove from heat.
Drain the beans in a colander and immediately immerse them in an ice water bath to stop from cooking; drain and set aside.
In a small frying pan over medium heat, sauté red bell pepper in olive oil until tender. Add garlic, partially cooked green beans, sherry, balsamic vinegar,
salt, and pepper. Heat until beans are warmed.
Transfer to a serving platter, top with Parmesan cheese, and serve immediately.
Makes 6 servings.