Break off the ends (the top and tail) of the fresh green beans as you wash them. Leave whole or cut into desired lengths. Beans can be cooked whole, cut crosswise, diagonally or French-cut. If you want sweet tasting, crisp fresh beans, cut them as little as possible. Cut older, more mature beans in the French style. Make sure all the pieces are similar in length so they cook evenly.
In a medium saucepan over medium-high heat, bring water to a boil. Add the beans and partially cook for 4 to 5 minutes. The beans will continue to cook after you remove them from the heat source. Either take them out just before they are cooked the way you like or plunge them in ice water immediately to stop the cooking process. 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, sautred 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.
Green Beans and Bell Pepper in Balsamic Vinegar Recipe: https://whatscookingamerica.net/vegetables/greenbeanpepper.htm