Green Beans and Red Bell Pepper in Balsamic Vinaigrette
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Balsamic vinegar is a favorite of mine in any recipe. It truly brings these green beans to a new height! Check out more of Linda's great Bean Recipes, and here to find out about Green Bean Hints, Tips, and Information.Green Beans and Red Bell Pepper in Balsamic Vinaigrette1 tablespoon extra-virgin olive oil1 medium red bell pepper, cored, seeded, and cut into 1/4-inch strips 2 cloves garlic, minced 1 1/2 pounds green beans, ends trimmed Salt and freshly ground pepper to taste 1/2 cup dry sherry 1/4 cup Balsamic Vinegar 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, saute 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. |