Sautéed Green Beans with Roasted Red Peppers and Basil | America's Test Kitchen

Ingredients

• 2 teaspoons olive oil
• 1 medium shallot, minced
• 1/8 teaspoon red pepper flakes
• 1 teaspoon olive oil
• 1 pound green beans, stem ends snapped off, beans cut into 2-inch pieces
• Salt and ground black pepper
• 1/4 cup water
• 1/3 cup roasted red peppers, cut into 1/2-inch pieces
• 2 tablespoons chopped fresh basil leaves
• 1 teaspoons red wine vinegar