Sautéed Green Beans with Roasted Red Peppers and Basil
Parboiling, shocking, drying, sautéing—do you really need a four-step process to produce tender, evenly cooked beans?
Keywords
- Side Dishes
- Quick
- Vegetables
- Vegetarian
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Cooking tools:
- Nonstick skillet
- Mixing bowl
- Serving bowl
- Measuring spoon
- Cover
- Stove
- Spoon
- Chef's knife
- Cutting board
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
- 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 teaspoon red wine vinegar
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